Red Pepper And Celery Root Salad

Name: Red Pepper And Celery Root Salad
Yield: 10 servings
Ingredients: 4 large red bell peppers; 2 large celery roots; 4 tablespoons balsamic vinegar; 2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 2 teaspoons dried chervil; 1 teaspoon dried tarragon; 2 tablespoons finely chopped parsley; ½ cup extra-virgin olive oil; Freshly ground black pepper to taste

By Marian Burros

Published December 9, 1986

Total Time: 10 minutes, plus overnight refrigeration
Rating: (0)
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Ingredients

Yield:10 servings

4 large red bell peppers
2 large celery roots
4 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried chervil
1 teaspoon dried tarragon
2 tablespoons finely chopped parsley
½ cup extra-virgin olive oil
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Wash, core and seed peppers and cut into very fine julienne strips. Julienne celery root by hand or with extra-fine julienne blade of a food processor.
Step 2
Whisk together vinegar, lemon juice, mustard, chervil, tarragon and 2 teaspoons parsley. Whisk in olive oil. Season with pepper.
Step 3
Combine peppers and celery root. Pour the dressing over vegetables and mix well. Refrigerate at least 4 hours, or overnight.
Step 4
To serve, drain off excess dressing, spoon salad into a bowl and sprinkle with remaining parsley.