Celeriac and Red Pepper Salad

Name: Celeriac and Red Pepper Salad
Yield: 8 servings
Ingredients: 2 large celeriac; 4 red bell peppers; ¼ cup red wine vinegar or balsamic vinegar; 2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 2 teaspoons dried chervil; 1 teaspoon dried tarragon; 2 teaspoons finely chopped parsley; ½ cup olive oil; Freshly ground black pepper to taste; 1 tablespoon finely chopped parsley for garnish

By Marian Burros

Published December 21, 1982

Total Time: 15 minutes, plus 4 hours' refrigeration
Rating: 4(17)
Comments: Read comments

Featured in: THE ART OF TRANSFORMING WINTER VEGETABLES

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Ingredients

Yield:8 servings

2 large celeriac
4 red bell peppers
¼ cup red wine vinegar or balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried chervil
1 teaspoon dried tarragon
2 teaspoons finely chopped parsley
½ cup olive oil
Freshly ground black pepper to taste
1 tablespoon finely chopped parsley for garnish

Ingredient Substitution Guide

Preparation

Step 1
Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
Step 2
Wash, core and seed peppers and cut into very fine julienne strips.
Step 3
Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.
Step 4
Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.
Step 5
To serve, drain off excess dressing, if any. Sprinkle with parsley.