Watercress and Frisée Salad with Green Apple and Celery Root |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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 courseCamembert with apple butter from a local market. 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 |
Directions:
1. Put watercress and frisée in a large serving bowl.
2. Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
3. Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.
4. Toss salad with vinaigrette and salt and pepper to taste.
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