*  Exported from  MasterCook  *

        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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