Richards recipe requires less costly French string beans than the pricey haricots verts served in his restaurant. If these are unavailable, use regular string beans.
- 8 oz. celery root
- 1 lb. French string beans, trimmed
- 1/4 cup olive oil
- 2 Tbs. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1 tsp. curry powder
Peel celery root, and julienne to same thickness as beans. Place in mixing bowl, and sprinkle with lemon juice to prevent discoloration.
Bring large pot of water to a boil over high heat, and add beans. Cook until al dente, about 5 minutes. Drain, and place beans in bowl and shock with ice water. When cold, drain, and dry beans with towel.
Preheat oven to 250F.
To make dressing, combine olive oil, vinegar, mustard and curry in mixing bowl, and whisk until well blended. Set aside.
To serve, combine celery root and beans in ovenproof bowl, and place in oven to warm, 2 to 3 minutes. Add dressing, and season with salt and pepper to taste. Serve immediately.
Slater favors Gigondas “Cuvée Futée,” Domaine de Font Sane, 2000—a light wine that has a vanilla edge and a hint of oak. It can be served slightly chilled.
- Calories: 118
- Carbohydrate Content: 8 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 33 mg