Freshly ground black pepper and kosher salt; to taste
Salad
½cupgreen beans, trimmed and cut in half crosswise
1cupshredded peeled celery root (8 ounces)
½cupshredded fennel bulb (1 small bulb)
1 ¾tbspchopped fresh chives
¾cupCalifornia raisins
⅓Package (3 to 4 ounces) prepared salad mix containing iceberg and romaine lettuce
⅔cupcanned sliced beets, drained and chilled
Procedure
1
For Dressing, combine ingredients in small bowl or jar with tight fitting lid and whisk together or shake until well mixed. Set aside.
2
Cook green beans in boiling water for 4 minutes or until crisp-tender; drain and rinse under cold water, and then, drain well. Combine with celery root, fennel, chopped chives and raisins in large bowl. Pour dressing over all, tossing to coat. Arrange greens and divide the beets evenly among 6 salad plates; top each serving with 1 cup green bean mixture.
Freshly ground black pepper and kosher salt; to taste
Salad
½cupgreen beans, trimmed and cut in half crosswise
1cupshredded peeled celery root (8 ounces)
½cupshredded fennel bulb (1 small bulb)
1 ¾tbspchopped fresh chives
¾cupCalifornia raisins
⅓Package (3 to 4 ounces) prepared salad mix containing iceberg and romaine lettuce
⅔cupcanned sliced beets, drained and chilled
Directions
Procedure
1
For Dressing, combine ingredients in small bowl or jar with tight fitting lid and whisk together or shake until well mixed. Set aside.
2
Cook green beans in boiling water for 4 minutes or until crisp-tender; drain and rinse under cold water, and then, drain well. Combine with celery root, fennel, chopped chives and raisins in large bowl. Pour dressing over all, tossing to coat. Arrange greens and divide the beets evenly among 6 salad plates; top each serving with 1 cup green bean mixture.
