| Level: | Easy |
| Total: | 35 min |
| Prep: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Juice of 2 lemons
- Kosher salt
- 1 medium celery root
- 1 tablespoon dijon mustard
- 1 teaspoon white wine vinegar
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons heavy cream
- 1 head frisee, torn
- 1 head radicchio, torn
Instructions
- Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
- Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
- Arrange the frisee and radicchio on a platter. Top with the celery root mixture.
Nutrition Facts
| Calories | 149 calorie |
| Total Fat | 9.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 7 milligrams |
| Sodium | 293 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 3 grams |
| Calories | 149 calorie |
| Total Fat | 9.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 7 milligrams |
| Sodium | 293 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Protein | 3 grams |
| Sugar | 3 grams |
Reviews
I loved this! I followed the recipe exactly the first time, and it’s great. I enjoy improvising off a given recipe, so next time I used half celery root and half jicama, and also used baby arugula because my market was out of both frisee and radicchio. The dressing is the perfect balance of acidity and unctuousness.