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Ingredientes
- 2 c. Celery Root
- 3 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Dijon Mustard
- 1/4 tsp Balsamic Vinegar
- 1/4 tsp Chopped Garlic
- 1 tsp Dry Tarragon leaf Salt Freshly Grnd Black Pepper
Direcciones
- The Lemon and Mustard Vinaigrette dressing gives this traditional salad a spicy and piquant quality. It can be served at room temp or possibly chilled.
- Remove coarse husk from the celery root. The root turns brown quickly, so put it in some water with lemon juice while you are slicing it to keep it from turning. Cut it into matchstick shapes and blanch in boiling water, being careful not to overcook it. This should take about 2 minutes depending on how large the "matchsticks" are. Then plunge the celery root into ice cool water to stop the cooking.
- Toss the 1/4 c. of the dressing with the celery root. Let it marinate for at least 1 hr.
- Variation: Use 1 c. celery root and 1 c. julienned carrots. Blanch each vegetable separately and plunge into ice cool water to stop the cooking.
- Toss with the dressing, marinate, and serve.
- Yield: 2 c. (4 servings)
- Serving size = 1/2 c.
- NOTES : We had this as part of dinner tonite and it was wonderful!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 4 servings | |
| Calories 6 | |
| Calories from Fat 1 | 17% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 25mg | 1% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.36g | 0% |
| Protein 0.25g | 0% |
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