Soho Charcuterie Grated Carrot And Zucchini Salad - cooking recipe

Ingredients

1/2 lb carrot
2 ounces celery root, peeled
1/4 lb zucchini, washed
1/8 teaspoon finely minced or grated garlic
2 teaspoons Dijon mustard
2 tablespoons tarragon vinegar
1 teaspoon fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon chopped fresh basil

Preparation

Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.