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Celery Root-Watercress Salad with Creamy Dijon Dressing

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 6 servings
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

Nutrition Information

  • calories 73
  • caloriesfromfat 35 %
  • fat 2.8 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 1.6 g
  • protein 3.9 g
  • carbohydrate 8.5 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 220 mg
  • calcium 63 mg

How to Make It

  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.