Artichoke and Celery Root Salad with Mustard Dressing

Ingredients

  • 6 large artichokes
  • 3 lemons, quartered lengthwise
  • 10 fresh thyme sprigs
  • 2 large shallots, sliced
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 large carrot, sliced into rounds
  • 1 large celery stalk, sliced
  • 1/4 cup olive oil
  • Water

  • Salad
    • 1 head of elephant garlic, cloves separated, peeled, chopped into 1/4-inch cubes
    • 1 cup olive oil

    • 1 1 1/4-pound celery root, peeled, cut into matchstick-size strips
    • 2 large carrots, peeled, chopped
    • 1 large onion, chopped
    • 2 large celery stalks, chopped

    • 3/4 cup extra-virgin olive oil, divided
    • 1/2 cup walnuts, toasted
    • 2 tablespoons Dijon mustard
    • 2 tablespoons whole grain Dijon mustard
    • 2 tablespoons Sherry wine vinegar

    • 1/4 cup chopped fresh chives
    • 1/4 cup chopped fresh parsley

    Description

    Raymond Williams Of Minneapolis, Minnesota, Writes: 'Every November, My Wife And I Drive To Our Winter Home In Scottsdale, Arizona. We Always...

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