Watercress and Frisee Salad with Green Apple and Celery Root

By Jennifer

Watercress and Frisee Salad with Green Apple and Celery Root

Adapted from Gourmet magazine

Serves 2-4

  • 1 bunch watercress, large stems removed
  • 1 small head frisee (also called chicory or French curly endive), torn into bite-size pieces
  • 2 TBS extra-virgin olive oil
  • 2 TBS red-wine vinegar
  • 1 shallot, minced
  • 1 Granny Smith apple, julienned
  • 1 small or 1/2 medium celery root, peeled and julienned

Whisk together olive oil, vinegar, shallot and salt and freshly ground black pepper to taste.

Toss dressing with apple and celery root;  you can refrigerate this until you are ready to serve the salad.  Toss mixture with watercress and frisee.

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