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| What You Need: |
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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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| How To Cook: |
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1. Rinse, scrub and peel the celery root. Cut into ½-inch cubes.
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2. Put the celery root, water, lemon juice in a covered casserole and cook in the microwave oven until tender (about 10 to 12 minutes).
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3. Drain. Combine the remaining ingredients and pour over the celery root. Chill and marinate at least 2 hours.
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4. Serve on lettuce leaves. Garnish with sliced hard-boiled egg and sliced ripe olives.
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