Celeriac and Red Pepper Salad

• 2 large celeriac
• 4 red bell peppers
• 1/4 cup red wine vinegar or balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 teaspoons dried chervil
• 1 teaspoon dried tarragon
• 2 teaspoons finely chopped parsley
• 1/2 cup olive oil
• Freshly ground black pepper to taste
• 1 tablespoon finely chopped parsley for garnish

1. Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.
2. Wash, core and seed peppers and cut into very fine julienne strips.
3. Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk.
4. Gradually whisk in oil.
5. Season with pepper.
6. Combine celery root and pepper and pour over dressing, mixing well.
7. Refrigerate at least four hours.
8. Overnight is fine too.
9. To serve, drain off excess dressing, if any.
10. Sprinkle with parsley.

celeriac, red bell peppers, red wine vinegar, lemon juice, mustard, chervil, tarragon, parsley, olive oil, freshly ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/1488 (may not work)