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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A traditional French assiette crudités (raw vegetable salad) just like those served all over Paris. Ingredients:
1 pound celery root, peeled, grated |
3 cups coarsely grated carrots (about 4) |
3 8 1/4-ounce cans julienne beets, drained |
minced fresh parsley |
minced fresh chives |
3/4 cup olive oil |
1/4 cup red wine vinegar |
3 tablespoons dijon mustard |
2 shallots, quartered |
1 garlic clove, halved |
pinch of sugar |
Directions:
1. For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
2. 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.
3. 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.
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