Celery Root-Watercress Salad with Creamy Dijon Dressing

Celery Root-Watercress Salad with Creamy Dijon Dressing Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Pommery lemon mustard could be used in place of Dijon in this zesty salad dressing.

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jeanne Thiel Kelley,

March 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note