This was one of the best salads I have ever eaten. I loved it and can't wait to have it again. I am so excited because my cooking/eating goal is to eat mainly raw foods. So, for me, finding an exciting, but healthy dressing is key. I served this with Tuscan Bean Soup (see recipe.)
8 Servings
2 tbs yellow mustard seeds
1/2 cup white balsamic vinegar
1 tbs Dijon mustard
1/4 cup minced shallots
2/3 cup olive oil
2 large bunches watercress, thick stems
trimmed
1-1/2 pounds celery root (celeriac)*, trimmed,
peeled, coarsely grated in processor or with
box grater
20 radishes, trimmed, thinly sliced
Stir mustard seeds in dry skillet over medium
heat until lightly toasted and starting to pop,
about 3 minutes. Transfer to bowl; cool.
Add vinegar, mustard, and shallots; whisk to
blend. Gradually whisk in oil. Season with salt
and pepper.
Toss watercress in large bowl with enough
dressing to coat lightly. Divide watercress
among plates.
Combine celery root and radishes in same bowl
and toss with enough of remaining dressing to
coat. Season with salt and pepper. Top the
watercress with celery root mixture and serve.
*Celery Root (celeriac) can be found at Fresh
Market grocers.
Recipe from Bon Appeitit, October 2007
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