| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Fresh lemon juice |
| 2 |
ts |
Coarse-grained mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Olive oil |
| 1 1/4 |
lb |
Celery root |
| 1 |
lb |
Haricots verts; (thin green beans)*, |
|
|
; trimmed and cut |
|
|
; into 2-inch pieces |
INSTRUCTIONS
*available at specialty produce markets
In a large bowl whisk together lemon juice, mustard, and salt and add oil
in a stream, whisking.
With a sharp knife cut off ends of celery root and cut off peel. Rinse and
dry celery root and halve lengthwise. Cut celery root crosswise into
1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to
dressing and toss to coat.
In a saucepan of boiling salted water boil haricots verts until
crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold
water and drain well. Add haricots verts to celery root mixture with salt
and pepper to taste and toss well.
Serves 8.
Gourmet February 1994
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