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Title: Trio Of Salads
Yield: 1 Servings

Ingredients

  -------------------------------SALAD-----------------------------------
      1 lb celery root; peeled, grated
      3 c  coarsely grated carrots;
           -(about 4)
      3 cn julienne beets; (8 1/4
           -ounce) drained
      1    minced fresh parsley
      1    minced fresh chives
 
  ---------------------DIJON MUSTARD VINAIGRETTE-------------------------
    3/4 c  olive oil
    1/4 c  red wine vinegar
      3 tb dijon mustard
      2    shallots; quartered
      1    garlic clove; halved
      1 pn sugar

Instructions

For Salad: In large bowl, toss celery root with enough vinaigrette to
season to taste. Refrigerate 30 minutes.

Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt
and pepper to season to taste. Arrange salads on platter. Sprinkle with
parsley and chives and serve.

For Vinaigrette: Blend all ingredients in blender or processor until
smooth. Season to taste with salt and pepper. (Can be prepared 3 days
ahead. Cover and refrigerate.) Makes about 1 1/3 cups.

6 Servings

Bon App‚tit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris

Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein;
30g Carbohydrate; 0mg Cholesterol; 921mg Sodium

NOTES : Epicurious
Posted to MC-Recipe Digest by shade on Apr 13, 1998

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