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celeriac and red pepper salad

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cooking.nytimes.com
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Total: 4 hours, 15 minutes

Servings: 8

Cost: $3.64 /serving

Ingredients

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Instructions

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Step 1

Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.

Step 2

Wash, core and seed peppers and cut into very fine julienne strips.

Step 3

Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.

Step 4

Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.

Step 5

To serve, drain off excess dressing, if any. Sprinkle with parsley.

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