2000s Recipes + Menus
Creamy Celery-Root and Haricort Vert Salad
Serves4
- Active time:20 min
- Start to finish:25 min
March 2008
Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.
- 1/2 cup mayonnaise
- 2 1/2 teaspoons fresh lemon juice
- 1 lb celery root (celeriac), peeled and quartered
- 1/2 lb haricots verts or other thin green beans, trimmed and halved crosswise
- 2 tablespoons finely chopped parsley, divided
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Equipment:
an adjustable-blade slicer fitted with 1/8-inch julienne blade
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Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
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Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
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Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
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Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.
- Keywords
- andrea albin,
- quick kitchen,
- salad,
- vegetarian,
- vegan
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