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2 pounds celery root
¼ cup water
1 teaspoon lemon juice
6 tablespoons olive or salad oil
3 tablespoons white wine vinegar (or 2½ tablespoons distilled white vinegar)
1 teaspoon salt
2 teaspoons sugar
¼ teaspoon pepper
1¼ teaspoons dry mustard
1 clove garlic, minced
1/3 cup sliced green onions
1/3 cup snipped parsley
¾ teaspoon dill weed
1 sliced hard-boiled egg
¼ cup sliced ripe olives
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