Creamy Celery-Root and Haricot Vert Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Thin green beans add ribbons of color as well as bite to a celeriac rémoulade. Ingredients:
1/2 cup mayonnaise |
2 1/2 teaspoons fresh lemon juice |
1 pound celery root (celeriac), peeled and quartered |
1/2 pound haricots verts or other thin green beans, trimmed and halved crosswise |
2 tablespoons finely chopped parsley, divided |
Directions:
1. Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
2. Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
3. Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
4. Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.
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