| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beets | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Celery root; peeled, grated |
| 3 | c | Coarsely grated carrots; (about 4) |
| 3 | cn | Julienne beets; (8 1/4 ounce) drained |
| Minced fresh parsley | ||
| Minced fresh chives | ||
| 3/4 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 3 | tb | Dijon mustard |
| 2 | Shallots; quartered | |
| 1 | Garlic clove; halved | |
| 1 | pn | Sugar |
| 6 | Servings |
INSTRUCTIONS
SALAD DIJON MUSTARD VINAIGRETTE For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes. Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve. For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups. Bon Appétit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein; 30g Carbohydrate; 0mg Cholesterol; 921mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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