Best Trio Of Salads Recipes

Trio of Salads image

Provided by Eleanor Moscatel

Yield Serves 6

Number Of Ingredients 13

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.

Trio of Salads image

Yield Serves 4

Number Of Ingredients 9

5 2- to 2 1/2-inch-diameter beets, tops trimmed
3 tablespoons minced fresh chives
Shallot-Mustard Dressing
3 cups grated peeled celery root (from about one 1 1/4-pound celery root)
1 tablespoon fresh lemon juice
1 tablespoon fresh minced parsley
1/2 teaspoon celery salt
3 cups grated peeled carrots
2 tablespoons minced fresh tarragon

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.