Celery Root, Carrot And Pear Remoulade

Recipe Ingredients

1 tablespoon	15ml	Celery root - peeled, shredded (large)
1 tablespoon	15ml	Carrot - peeled, shredded (large)
2		Firm ripe pears - halved, cored,
		And shredded
3 tablespoons	45ml	Lemon juice
1 cup	237ml	Light mayonnaise
1/3 cup	20g / 0.7oz	Thinly-sliced green onion
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Minced fresh tarragon
		(or 1 tspn dried tarragon)
3 tablespoons	45ml	Minced parsley

Recipe Instructions

Toss together celery root, carrot and pears in 2-quart bowl. Combine lemon juice, mayonnaise, green onion, mustard and tarragon in small dish. Add to celery root mixture, tossing until well mixed.

Put plastic wrap directly on salad to prevent contact with air; cover bowl airtight. Refrigerate at least 3 hours or as long as 3 days.

To serve, let stand at room temperature 30 minutes. Toss in parsley. Taste and adjust seasonings.

This recipe yields 12 to 16 condiment servings.

Each of 16 servings: 83 calories; 130 mg sodium; 10 mg cholesterol; 6 grams fat; 7 grams carbohydrates; 1 gram protein; 0.56 gram fiber.

Source:
The Los Angeles Times, 12-22-1999

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