Trio Of Salads Recipe - Cooking Index
Trio Of Salads Recipe - Cooking Index
A traditional French assiette crudites (raw vegetable salad) just like those served all over Paris.
Courses: Salads| Salad | ||
| 1 lb | 454g / 16oz | Celery root - peeled, grated |
| 3 cups | 330g / 11oz | Coarsely-grated carrots - (abt 4) |
| 3 | Julienne beets - (8 1/4 oz ea) - drained | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Minced fresh parsley | ||
| Minced fresh chives | ||
| Dijon Mustard Vinaigrette | ||
| 3/4 cup | 177ml | Olive oil |
| 1/4 cup | 59ml | Red wine vinegar |
| 3 tablespoons | 45ml | Dijon mustard |
| 2 | Shallots - quartered | |
| 1 | Garlic clove - halved | |
| 1 | Sugar |
For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
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.
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.)
This recipe yields 6 servings.
Source:
Bon Appetit, May 1991
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