Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FOR RED PEPPER MAYONNAISE----------------------
1 Egg 1/4 ts Dried
1/2 c Plus 2 T olive oil 1/4 ts Salt
1 tb Dijon mustard Freshly ground pepper to
2 tb Sweet paprika -taste
1 Clove garlic, peeled 1/2 c Plus 2 T peanut oil
1/2 ts Fresh thyme OR

----------------------FOR VINAIGRETTE---------------------------
6 tb Extra-virgin olive oil Salt and pepper to taste
1 1/2 tb Balsamic vinegar

-------------------------FOR SALAD------------------------------
1 c Celeriac, peeled, trimmed 4 md Unpeeled beets, scrubbed
-and cut into julienned -clean
-strips 16 Whole heads of mache

Prepare mayonnaise: In a blender or food processor with a metal blade,
blend 1 egg, 1 T olive oil, mustard, sweet paprika, garlic, thyme,
salt and pepper for 1 minute. With machine running, add the remaining
olive and peanut oil by droplets. Makes about 1 1/2 cups.

Prepare vinaigrette: In a bowl mix together oil, vinegar, salt and
pepper.

Prepare celeriac: Place celeriac in a bowl and immediately toss with
3/4 C red pepper mayonnaise. Refrigerate overnight so that the
dressing is absorbed.

Prepare beets: Place beets in an aluminum foil-lined casserole with a
tight fitting lid, Bake in a preheated 350'F oven until very tender,
about 2 hours. Cool beets slightly, peel and slice 1/4-inch thick and
toss with half the balsamic vinaigrette.

To serve: Toss the mache with the remaining vinaigrette and arrange
on a platter between the beets and the celeriac. Serves 4.

House Beautiful/February/94 Scanned fixed by DP GG

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