Celeriac and Red Pepper Salad
- Total Time
- 15 minutes, plus 4 hours' refrigeration
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Ingredients
- 2large celeriac
- 4red bell peppers
- ¼cup red wine vinegar or balsamic vinegar
- 2tablespoons lemon juice
- 2tablespoons Dijon mustard
- 2teaspoons dried chervil
- 1teaspoon dried tarragon
- 2teaspoons finely chopped parsley
- ½cup olive oil
- Freshly ground black pepper to taste
- 1tablespoon finely chopped parsley for garnish
Nutritional analysis per serving (8 servings)
190 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 3 grams protein; 161 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
Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
- Step 2
Wash, core and seed peppers and cut into very fine julienne strips.
- Step 3
Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.
- Step 4
Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.
- Step 5
To serve, drain off excess dressing, if any. Sprinkle with parsley.
Private Notes