Celery Root, Carrot And Beet Salad

Recipe Ingredients

		Vinaigrette
3 tablespoons	45ml	Minced shallots
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh chives
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Minced garlic
1/3 cup	78ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
1 1/2 cups	165g / 5.8oz	Matchstick-size strips peeled celery root
1 1/2 cups	165g / 5.8oz	Matchstick-size strips peeled carrots
1 1/2 cups	355ml	Matchstick-size strips peeled beets
1		Mixed baby greens - (5 oz)
		Toasted hazelnuts - (optional)
		Crumbled goat cheese - (optional)

Recipe Instructions

For Vinaigrette: Whisk first 6 ingredients in small bowl. Add oil and whisk to blend well. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.)

For Salad: Cook celery root and carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer to medium bowl. Add beets to pot and cook 5 minutes. Drain beets; transfer to another medium bowl. Cool vegetables.

Toss greens in large bowl with enough vinaigrette to coat. Toss celery root and carrots with enough vinaigrette to coat. Toss beets with enough vinaigrette to coat. Spoon vegetables over greens. Sprinkle with toasted hazelnuts and crumbled goat cheese, if desired.

This recipe yields 6 servings.

Source:
Bon Appetit, November 1998

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