| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
April 1995 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Prepared white horseradish |
| 2 |
tb |
Plus 1 teaspoon balsamic vinegar |
| 2 1/4 |
ts |
Dijon Mustard |
| 6 |
tb |
Olive oil |
| 4 |
c |
Finely shredded red cabbage |
| 6 |
oz |
Thinly sliced roast beef; cut crosswise into |
|
|
; strips |
| 1 |
c |
Coarsely grated peeled celery root; (celeriac) |
| 1/2 |
c |
Thinly sliced red onion |
| 1/2 |
c |
Crumbled Roquefort cheese |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5
tablespoons olive oil.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high
heat. Add cabbage and saute just until wilted, about 3 minutes. Transfer to
large bowl; cool completely.
Mix roast beef, celery root, onion, cheese and dressing into cabbage.
Season with salt and pepper. Divide salad between 2 plates. Sprinkle with
parsley.
2 main-course Servings.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 724 Calories (kcal); 81g Total Fat; (99% calories from fat);
1g Protein; 1g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”