TRIO OF SALADS

Trio of Salads image

Provided by Eleanor Moscatel

Yield Serves 6

Number Of Ingredients 13

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Salad
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
Dijon mustard vinaigrette
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

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.