Creamy Celery-Root and Haricot Vert Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup mayonnaise
- Carbohydrate 15 g(5%)
- Cholesterol 11 mg(4%)
- Fat 23 g(35%)
- Fiber 4 g(15%)
- Protein 3 g(6%)
- Saturated Fat 3 g(17%)
- Sodium 285 mg(12%)
- Calories 266
Preparation Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl. Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing. 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. Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.
Preparation Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl. Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing. 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. Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.
