Salad Of Red Pepper And Celery Root Recipe
Ingredients
| Red bell peppers | 6 To taste | |
| Parsley | 3 Teaspoon, finely chopped | |
| 3 large celery roots | ||
| 6 tablespoons red wine vinegar or balsamic vinegar | ||
| 3/4 cup good quality olive oil | ||
| Ground black pepper | To Taste | |
| Lemon juice | 3 Tablespoon | |
| Dijon Mustard | 3 Tablespoon | |
| Chopped | 1 1/2 Tablespoon, finely chopped | |
| Fresh parsley for garnish | ||
| Chervil | 5 Teaspoon, dried | |
| Dried tarragon | 1 1/2 Teaspoon | |
Directions
Wash, core and seed peppers and cut into very fine julienne strips.
Julienne celery root with extra fine julienne blade of food processor (or by hand).
Mix the vinegar, lemon juice, mustard, chervil, tarragon and parsley with a whisk.
Gradually whisk in the oil.
Season with pepper.
Combine peppers and celery root and pour over dressing, mixing well.
Refrigerate at least 4 hours; overnight is fine, too.
NOTE TO COOK: Carry to party in salad bowl tightly wrapped in plastic or in storage container.
Carry parsley in plastic bag.
Drain off excess dressing and sprinkle with parsley.
Julienne celery root with extra fine julienne blade of food processor (or by hand).
Mix the vinegar, lemon juice, mustard, chervil, tarragon and parsley with a whisk.
Gradually whisk in the oil.
Season with pepper.
Combine peppers and celery root and pour over dressing, mixing well.
Refrigerate at least 4 hours; overnight is fine, too.
NOTE TO COOK: Carry to party in salad bowl tightly wrapped in plastic or in storage container.
Carry parsley in plastic bag.
Drain off excess dressing and sprinkle with parsley.
Chef
