Haricot Vert and Celery Root Remoulade

Ingredients

  • Dressing:
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar or sherry vinegar
  • 1 pinch sugar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon low fat mayonnaise, Hellman's low fat
  • salt and pepper to taste
  • Vegetables:
  • 1/2 pound celery root, peeled and cut into julienne
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1 pound green beans, cleaned, trimmed and cut in half diagonally
  • 3 tablespoons fresh chives, finely chopped

Preparation

  1. In a small bowl whisk together dressing ingredients. Season as desired.
  2. In a large bowl toss celery root with lemon juice and salt and allow to sit while preparing beans.
  3. Bring 2 quarts of salted water to a boil in a large pot. Blanch beans for 2 minutes. Drain and shock in cold water, drain again.
  4. Add beans to celery root. Stir in dressing and toss well. Best allowed to marinate 1/2 an hour before serving. Divide between 6 plates and sprinkle with fresh chives.

Categories

  • Side Dish
  • Vegetable
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
6
Calories
50.00
Total Fat (g)
2.00
Saturated Fat (g)
0.50
Sodium (mg)
147.00
Total Carbohydrates (g)
7.00
Dietary Fiber (g)
3.00
Protein (g)
2.00