Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　3 tablespoons fresh lemon juice

　　2 teaspoons coarse-grained mustard

　　1/2 teaspoon salt

　　1/4 cup olive oil

　　1 1/4 pounds celery root

　　1 pound haricots verts (thin green beans)*, trimmed and cut into 2-inch pieces

　　*available at specialty produce markets

　　

Step 1

In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.

　　

Step 2

With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.

　　

Step 3

In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.