green-beans-and-celery-root-salad-with-mustard-vinaigrette-11634.json

{
    "directions": [
        "In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.",
        "With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.",
        "In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well."
    ],
    "ingredients": [
        "3 tablespoons fresh lemon juice",
        "2 teaspoons coarse-grained mustard",
        "1/2 teaspoon salt",
        "1/4 cup olive oil",
        "1 1/4 pounds celery root",
        "1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces",
        "*available at specialty produce markets"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Mustard",
        "Side",
        "Quick & Easy",
        "Lemon",
        "Green Bean",
        "Root Vegetable",
        "Winter",
        "Gourmet",
        "Sugar Conscious",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Green Beans and Celery Root Salad with Mustard Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/green-beans-and-celery-root-salad-with-mustard-vinaigrette-11634"
}