1. Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. 2. Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. 3. Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. 4. Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate. 5. Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs. 6. **To prepare vinaigrette, whisk together 2 to 3 tablespoons granulated sugar, 2/3 cup water and 2/3 cup cider vinegar, while continuing to whisk, add 2/3 cup vegetable oil in a slow stream, mixing well. Whisk in salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
