Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing

Name: Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing
Yield: 4 servings
Ingredients: 1 2 tablespoons yellow mustard seeds; 1 1/2 cup white balsamic vinegar; 1 1 tablespoon Dijon mustard; 1 1/4 cup minced shallots (2 medium); 1 2/3 cup extra-virgin olive oil; 1 2 large bunches watercress, thick stems trimmed (about 6 cups packed); 1 1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater; 1 20 radishes; 1 trimmed; 1 thinly sliced

From the kitchen of Carly

Peppery watercress anchors this bright, crunchy salad. Creamy celery root and snappy radishes get tossed with a tangy mustard seed dressing that toasts whole seeds for subtle heat and texture. Earthy, sharp, and completely addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons yellow mustard seeds
11/2 cup white balsamic vinegar
11 tablespoon Dijon mustard
11/4 cup minced shallots (2 medium)
12/3 cup extra-virgin olive oil
12 large bunches watercress, thick stems trimmed (about 6 cups packed)
11 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater
120 radishes
1trimmed
1thinly sliced

Instructions

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; toss with enough of remaining dressing to coat. Season to taste with salt and pepper. Top watercress with celery root mixture and serve.