Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
- With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.
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Ruwaifa Hussain
[email protected]This salad was a disaster! The green beans were overcooked and the celery root was bland. The mustard vinaigrette was also very harsh. I would not recommend this recipe.
Asar Shabbier
[email protected]I thought this salad was just okay. The mustard vinaigrette was a bit too strong for my taste, and the green beans were a little tough. I might try making it again with a different vinaigrette.
Jessy Godsseed
[email protected]This salad was easy to make and very refreshing. The mustard vinaigrette was tangy and bright, and the green beans and celery root were crisp and flavorful.
Farwa Khan
[email protected]I usually don't like green beans, but this salad changed my mind. The celery root and mustard vinaigrette added so much flavor. I'll definitely be making this again.
Axel Garcia
[email protected]This salad was a hit at my dinner party! The combination of green beans, celery root, and mustard vinaigrette was unique and flavorful. My guests raved about it.