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Bon Appétit

Trio of Salads

By Eleanor Moscatel

4.2

(3)

A traditional French assiette crudités (raw vegetable salad) just like those served all over Paris.

Recipe information

  • Yield

    Serves 6

Ingredients

Salad

1 pound celery root, peeled, grated
3 cups coarsely grated carrots (about 4)
3 8 1/4-ounce cans julienne beets, drained
Minced fresh parsley
Minced fresh chives

Dijon mustard vinaigrette

3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 shallots, quartered
1 garlic clove, halved
Pinch of sugar

Preparation

  1. For Salad:

    Step 1

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

    Step 2

    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.

  2. For Vinaigrette:

    Step 3

    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.

TagsSaladFrenchEuropeanCelery RootRoot VegetableVegetableCarrotBeetSideDinnerDairy FreeGluten FreeVeganVegetarianEasyNo-CookBlenderFood ProcessorBon Appétit
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