| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”