Watercress and Frisée Salad with Green Apple and Celery Root
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 tablespoons extra-virgin olive oil
- 6 ounces watercress, coarse stems discarded (6 cups)
- 1/4 pound frisã©e (french curly endive), torn into 2-inch pieces (4 cups)
- 2 tablespoons red-wine vinegar
- 2 teaspoon finely chopped shallot
- 1 granny smith apple
- 1/2 medium celery root (1/2 pound), peeled
- an adjustable-blade slicer fitted with an 1/8-inch julienne blade
Preparation Put watercress and frisée in a large serving bowl. Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens. Toss salad with vinaigrette and salt and pepper to taste.
Preparation Put watercress and frisée in a large serving bowl. Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens. Toss salad with vinaigrette and salt and pepper to taste.
