Recipe - Rouget On Celery Root Salad With Walnuts And Olives

1 Red pepper; roasted and
peeled
2 Cloves garlic
1 Piece white bread; torn into
pieces
1 Egg yolk
1 tablespoon Dijon mustard
1 Lemon; Juice of
Three fourths cup Olive oil; up to 1

In a food processor, combine all of the ingredients, except for the oil.
Puree until smooth. With the machine running, slowly add the olive oil.
Season the emulsion with salt and pepper.

Yield: about 1 One half cups

Converted by MC_Buster.

Per serving: 1622 Calories (kcal); 169g Total Fat; (91% calories from fat);
8g Protein; 29g Carbohydrate; 213mg Cholesterol; 335mg Sodium Food
Exchanges: 1 Grain(Starch); One half Lean Meat; 1 One half Vegetable; One half Fruit; 33
One half Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C45

Converted by MM_Buster v2.0n.