Recipe information
Yield
2 main-course Servings
Ingredients
3 tablespoons prepared white horseradish
2 tablespoons plus 1 teaspoon balsamic vinegar
2 1/4 teaspoons Dijon Mustard
6 tablespoons olive oil
4 cups finely shredded red cabbage
6 ounces thinly sliced roast beef, cut crosswise into strips
1 cup coarsely grated peeled celery root (celeriac)
1/2 cup thinly sliced red onion
1/2 cup crumbled Roquefort cheese
Chopped fresh parsley
Preparation
Step 1
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.
Step 2
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool completely.
Step 3
Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.
