After a rich main course, you'll love the clean flavors of this minimally dressed salad. Watercress and fris´e are tamed by slivers of celery root and green apple, which also makes for a seamless segue into the next course—Camembert with apple butter from a local market.
Recipe information
Total Time
25 min
Ingredients
6 ounces watercress, coarse stems discarded (6 cups)
1/4 pound frisée (French curly endive), torn into 2-inch pieces (4 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
2 teaspoon finely chopped shallot
1 Granny Smith apple
1/2 medium celery root (1/2 pound), peeled
Equipment:
an adjustable-blade slicer fitted with an 1/8-inch julienne blade
Preparation
Step 1
Put watercress and frisée in a large serving bowl.
Step 2
Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Step 3
Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
Step 4
Toss salad with vinaigrette and salt and pepper to taste.
