Tarragon Mayonnaise:
1/4 cup mayonnaise
1 teaspoon chopped fresh tarragon
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large celery root, peeled and julienned (about 2 cups)
2 tablespoons lemon juice
1 1/2 cups green beans, cut into 1-inch lengths
1/2 cup sliced roasted red peppers, drained
8 large lettuce leaves


1. Prepare Tarragon Mayonnaise: In a small bowl, combine mayonnaise, tarragon, lemon juice, salt and pepper; refrigerate until ready to serve.
2. Prepare Salad: Place cut celery root in a bowl of water to cover; stir in the lemon juice to prevent discoloration. In a medium saucepan, cook green beans in boiling salted water for 3 minutes or until crisp-tender; drain, cool under running water. Drain celery root.
3. In a large bowl, toss together celery root, green beans and roasted red pepper. Line 4 salad plates or a serving platter with lettuce leaves; mound salad in center of leaves and serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

Celery, also called celeriac, discolors as soon as it is cut, so do not skip the step of placing it in lemon juice.

Celery Root, Green Bean & Roasted Red Pepper Salad
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