For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes. Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve. For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups. 6 Servings Bon App?tit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein; 30g Carbohydrate; 0mg Cholesterol; 921mg Sodium NOTES : Epicurious Posted to MC-Recipe Digest by shade
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|Serving Size: 1 Serving (1260g)|
|Recipe Makes: 1|
|Calories from Fat: 418 (48%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 1720.9mg||59 %|
|Potassium 2839.2mg||75 %|
|Total Carbohydrate 104.7g||31 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 84g|
|Protein 15.8g||23 %|
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Calories per serving: 874
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