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