Red Pepper And Celery Root Salad

• 4 large red bell peppers
• 2 large celery roots
• 4 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 teaspoons dried chervil
• 1 teaspoon dried tarragon
• 2 tablespoons finely chopped parsley
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper to taste

1. Wash, core and seed peppers and cut into very fine julienne strips.
2. Julienne celery root by hand or with extra-fine julienne blade of a food processor.
3. Whisk together vinegar, lemon juice, mustard, chervil, tarragon and 2 teaspoons parsley.
4. Whisk in olive oil.
5. Season with pepper.
6. Combine peppers and celery root.
7. Pour the dressing over vegetables and mix well.
8. Refrigerate at least 4 hours, or overnight.
9. To serve, drain off excess dressing, spoon salad into a bowl and sprinkle with remaining parsley.

red bell peppers, celery roots, balsamic vinegar, lemon juice, mustard, chervil, tarragon, parsley, extravirgin olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1482 (may not work)