Trio of Salads Recipe
- 1 pound celery root, peeled, grated
- 3 cups coarsely grated carrots (about 4)
- 3 8 1/4-ounce cans julienne beets, drained
- Minced fresh parsley
- Minced fresh chives
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons Dijon mustard
- 2 shallots, quartered
- 1 garlic clove, halved
- Pinch of sugar
- 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.
- 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.
