Green Beans and Celery Root Salad with Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
3 tablespoons fresh lemon juice |
2 teaspoons coarse-grained mustard |
1/2 teaspoon salt |
1/4 cup olive oil |
1 1/4 pounds celery root |
1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces |
Directions:
1. In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
2. 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.
3. 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.
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