Artichoke and Celery Root Salad with Mustard Dressing

Name: Artichoke and Celery Root Salad with Mustard Dressing
Yield: 10 Servings
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; 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

By Zinc Bistro in Scottsdale AZ

August 31, 2004

Recipe notes