Combine the first 7 ingredients in a bowl, and stir well with a whisk. Cover and chill.
Combine the celeriac and 2 tablespoons dressing.
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.
Okay, so I changed this recipe a bit, but it received rave reviews from the family so I thought I'd rate it anyways. To make the dressing, I used full fat sour cream and mayo mixed together -- sorry cooking light! -- as well as omitting the tarragon. I mixed all of the dressing with the celeriac a few hours before serving, then refrigerated. I used romaine and italian parsley as the greens, heaped up on a platter, spooned the celeriac mixture over the top and sprinkled with chopped toasted pecans. So not much like the original (I live in the boonies and have to make do with what's in the fridge and the garden) but it turned out delicious, nice looking, and according to my sister, "gourmet."
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