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recipes 2007 10 celery root and watercress salad with mustard seed dressing
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4.0
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Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
4.5
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This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.
3.3
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Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.
4.0
(4.19)
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We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.
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Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.
4.0
(4.14)
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This classic, creamy soup is brightened with fresh ginger.
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
3.6
(3.61)
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Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout
4.4
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Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.
5.0
(4.75)
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When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
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3.0
(3)
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You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.
4.4
(4.38)