Green Beans and Celery Root Salad with Mustard Vinaigrette

1. 1

   In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.

2. 2

   With a sharp knife cut off ends of celery root and cut off peel.

3. 3

   Rinse and dry celery root and halve lengthwise.

4. 4

   Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips.

5. 5

   Add celery root to dressing and toss to coat.

6. 6

   In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain.

7. 7

   Refresh haricots verts under cold water and drain well.

8. 8

   Add haricots verts to celery root mixture with salt and pepper to taste and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.