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

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  • 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
Servings: 8

  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.
  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.

Estimated Nutrient Breakdown:

Calories: 1,838.97
Weight: 1,510.05g
Total Fat: 151.66g
Saturated Fat: 20.86g
Trans-Fat: 0.00g
Monounsaturated Fat: 108.70g
Polyunsaturated Fat: 17.77g
Protein: 23.08g

Cholesterol: 0.00g
Sodium: 1,086.94g
Calcium: 746.55g
Magnesium: 290.37g
Potassium: 3,819.85g
Iron: 9.69g
Zink: 4.32g
Phosphorus: 1,149.81

Vit A: 401.03
Vit B1: 0.75
Vit B2: 0.85
Vit B3: 6.64
Vit B6: 1.81
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 994.99


Health Notes: Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be wild about extensions, because they are nice!!

Author: Epicurious
Tags: Wild Food Box

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