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.