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

More From Cooking Light

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


  • 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


  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.
My Notes

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

Add Note

Celery Root-Watercress Salad with Creamy Dijon Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy