*  Exported from  MasterCook  *

        Green Beans And Celery Root Salad With Mustard Vinaigrette

Recipe By     : Gourmet Magazine, Feb 1994
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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, cut into
                        - 2" pieces

* 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" slices and cut slices into 1/8" 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.

MC formatted by Barb at Possum Kingdom


                   - - - - - - - - - - - - - - - - - -