Celery Root-Watercress Salad with Creamy Dijon Dressing

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 35%
  • Fat: 2.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.9g
  • Carbohydrate: 8.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 220mg
  • Calcium: 63mg

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

  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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