Recipe - Celery Root With Lemon And Mustard Vinaigrette R T

2 cup Celery Root
One fourth cup Lemon And Mustard
Vinaigrette With Garlic,
See Recipe

Recipe by Mark Hall

The Lemon and Mustard Vinaigrette dressing gives this traditional salad a
spicy and piquant quality. It can be served at room temp or 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 min depending on
how large the "matchsticks" are. Then plunge the celery root into ice cold
water to stop the cooking.

Toss the dressing with the celery root. Let it marinate for at least 1 hr.

Variation: Use 1 C celery root and 1 cup julienned carrots. Blanch each
vegetable separately and plunge into ice cold water to stop the cooking.
Toss with the dressing, marinate, and serve.

Yield: 2 C (4 servings)

Serving size = One half C Cal 23; Fat 0.3g; Sat Fat trace; Cholesterol 0mg

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

Recipe by: Reversing Heart Disease, Dr. Dean Ornish Posted to Digest
eatlf.v097.n197 by Reggie Dwork reggie@reggie.com on Aug 04, 1997