Red Pepper And Celery Root Salad
- Total Time
- 10 minutes, plus overnight refrigeration
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Ingredients
- 4large red bell peppers
- 2large celery roots
- 4tablespoons balsamic vinegar
- 2tablespoons lemon juice
- 2tablespoons Dijon mustard
- 2teaspoons dried chervil
- 1teaspoon dried tarragon
- 2tablespoons finely chopped parsley
- ½cup extra-virgin olive oil
- Freshly ground black pepper to taste
Nutritional analysis per serving (10 servings)
161 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, core and seed peppers and cut into very fine julienne strips. Julienne celery root by hand or with extra-fine julienne blade of a food processor.
- Step 2
Whisk together vinegar, lemon juice, mustard, chervil, tarragon and 2 teaspoons parsley. Whisk in olive oil. Season with pepper.
- Step 3
Combine peppers and celery root. Pour the dressing over vegetables and mix well. Refrigerate at least 4 hours, or overnight.
- Step 4
To serve, drain off excess dressing, spoon salad into a bowl and sprinkle with remaining parsley.
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