Salad Of Red Pepper And Celery Root
|Red bell peppers||6|
|Finely chopped fresh parsley||3 Teaspoon|
|Celery roots||3 Large|
|Red wine vinegar/Balsamic vinegar||6 Tablespoon|
|Olive oil||3⁄4 Cup (12 tbs) (Use Good Quality)|
|Black pepper||To Taste|
|Lemon juice||3 Tablespoon|
|Dijon mustard||3 Tablespoon|
|Finely chopped fresh parsley||1 1⁄2 Tablespoon (For Garnish)|
|Dried chervil||5 Teaspoon|
|Dried tarragon||1 1⁄2 Teaspoon|
Wash, core and seed peppers and cut into very fine julienne strips.
Julienne celery root with extra fine julienne blade of food processor (or by hand).
Mix the vinegar, lemon juice, mustard, chervil, tarragon and parsley with a whisk.
Gradually whisk in the oil.
Season with pepper.
Combine peppers and celery root and pour over dressing, mixing well.
Refrigerate at least 4 hours; overnight is fine, too.
NOTE TO COOK: Carry to party in salad bowl tightly wrapped in plastic or in storage container.
Carry parsley in plastic bag.
Drain off excess dressing and sprinkle with parsley.
Serving size: Complete recipe
Calories 2245 Calories from Fat 1536
% Daily Value*
Total Fat 174 g267.5%
Saturated Fat 23.8 g119.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 989.2 mg41.2%
Total Carbohydrates 157 g52.5%
Dietary Fiber 38.8 g155.2%
Sugars 47.7 g
Protein 33 g66.9%
Vitamin A 573.9% Vitamin C 1880%
Calcium 92.8% Iron 132.8%
*Based on a 2000 Calorie diet