Green beans and celery root salad with mustard vinaigrette

 
         Green Beans And Celery Root Salad With Mustard Vinaigrette
 
 Recipe By     : Gourmet February 1994
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Salads & Salad Dressings         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   fresh lemon juice
    2      teaspoons     mustard -- coarse-grained
      1/2  teaspoon      salt
      1/4  cup           olive oil
    1 1/4  pounds        celery root
    1      pound         haricots verts -- (thin green beans)*,
                         -- trimmed and cut
                         -- into 2-inch pieces
 
 *available at specialty produce markets
 
 In a large bowl whisk together lemon juice, mustard, and salt and add oil in a 
 stream, whisking.
 
 With a sharp knife cut off ends of celery root and cut off peel.  Rinse and dry
  celery root and halve lengthwise.  Cut celery root crosswise into 1/8-inch sli
 ces and cut slices into 1/8-inch strips.  Add celery root to dressing and toss 
 to coat.
 
 In a saucepan of boiling salted water boil haricots verts until crisp-tender, a
 bout 4 minutes, and drain.  Refresh haricots verts under cold water and drain w
 ell.  Add haricots verts to celery root mixture with salt and pepper to taste a
 nd toss well.
 
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