Trio Of Salads Recipes
TRIO OF SALADS
Provided by Eleanor Moscatel
Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Chill Bon Appétit Paris France
Yield Serves 6
Number Of Ingredients 13
Steps:
- For Salad:
- In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
- 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.
- For Vinaigrette:
- 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.
TRIO OF SALADS
Categories Salad Herb Vegetable Appetizer Vegetarian Celery Beet Carrot Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook beets in pot of boiling salted water until tender when pierced with small sharp knife, about 30 minutes. Drain. Cool beets. Peel and grate beets.
- Mix beets, chives and 1/4 cup Shallot-Mustard Dressing in medium bowl. Combine celery root, lemon juice, parsley and celery salt in second medium bowl. Mix in 1/4 cup dressing. Mix carrots, tarragon and 1/4 cup dressing in third medium bowl. Season each salad with salt and pepper. Cover and chill salads at least 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
- Arrange salads on platter and serve.
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