Celery Root, Radish, and Watercress Salad with Mustard Seed DressingKana Okada
This satisfying fall salad uses familiar ingredients in unexpected ways.
Recipe information
Yield
Makes 8 servings
Ingredients
2 tablespoons yellow mustard seeds
1/2 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup minced shallots (2 medium)
2/3 cup extra-virgin olive oil
2 large bunches watercress, thick stems trimmed (about 6 cups packed)
1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater
20 radishes, trimmed, thinly sliced
Preparation
Step 1
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.
Step 2
Toss watercress in large bowl with enough dressing to coat lightly. Divide watercress among plates. Combine celery root and radishes in same bowl; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.
