Celeriac and Red Pepper Salad

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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    191 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

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