Celery Root-Watercress Salad with Creamy Dijon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pommery lemon mustard could be used in place of Dijon in this zesty salad dressing. Ingredients:
1/3 cup fat-free sour cream |
1 tablespoon minced shallot |
1 tablespoon minced fresh or 1 teaspoon dried tarragon |
2 tablespoons dijon mustard |
2 tablespoons white wine vinegar |
2 tablespoons water |
1 garlic clove, minced |
2 cups julienne-cut peeled celeriac (celery root; about 1 1/2 pounds) |
6 cups coarsely chopped romaine lettuce (about 2 heads) |
2 cups trimmed watercress (about 2 bunches) |
3 tablespoons chopped walnuts, toasted |
Directions:
1. Combine the first 7 ingredients in a bowl, and stir well with a whisk. Cover and chill.
2. Combine the celeriac and 2 tablespoons dressing.
3. Combine the celeriac mixture, lettuce, and watercress. Drizzle remaining dressing over salad; toss gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with about 1 teaspoon walnuts.
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