Celeriac, Cress & Spinach Salad with Parmesan Crisps

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From: EatingWell Magazine January/February 2014

The big flavor of sherry vinegar mixed with mustard, oil and garlic in the dressing for this healthy spinach salad recipe serves a dual purpose: marinade for the roasted celery root and a dressing for this side salad. Little rounds of crunchy Parmesan crisps look fancy, but are easy to make and add a perfect textural contrast and salty counterpart to the earthy and spicy greens and sweet-tart cranberries.

Ingredients 6 servings

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  • 1 small celery root (12-16 ounces)
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 small clove garlic
  • 4 teaspoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup finely shredded Parmesan cheese
  • 2 bunches upland cress, roots trimmed, or 8 cups watercress, tough stems trimmed
  • 3 cups baby spinach
  • 1/3 cup sweetened dried cranberries

Preparation

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  1. Preheat oven to 400 °F.
  2. Cut one end off the celery root to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the root. Or use a vegetable peeler and peel around the root at least three times to ensure all the fibrous skin has been removed. Cut into 1/2-inch cubes and toss in a large bowl with 1 tablespoon oil, 1/4 teaspoon salt and pepper until well coated. Spread out on a baking sheet (reserve the bowl). Roast the celery root, stirring once or twice, until lightly browned and soft, 15 to 20 minutes.
  3. Meanwhile, chop and mash garlic with the remaining 1/2 teaspoon salt on a cutting board until a paste forms. Scrape the garlic paste into the large bowl and whisk in the remaining 2 tablespoons oil, vinegar and mustard.
  4. Add the celery root to the dressing and toss to coat; let cool in the dressing.
  5. To prepare Parmesan crisps: Reduce oven temperature to 350 °. Line a large baking sheet with a nonstick baking mat or generously coat with cooking spray.
  6. Divide Parmesan into 6 little piles on the prepared baking sheet and spread each into a 2-inch disk. Bake until the Parmesan is melted completely and lightly browned, but not too dark, 8 to 10 minutes. Let cool 5 minutes on the pan, then use a firm, thin spatula to remove.
  7. Add cress (or watercress), spinach and cranberries to the celery root and season to taste with more pepper; lightly toss to coat. Serve each salad with a Parmesan crisp.
  • Make Ahead Tip: To make ahead: Cover and refrigerate the dressing (Step 3) for up to 2 days.

Nutrition information

  • Serving size: 1 1/3 cups salad & 1 crisp
  • Per serving: 141 calories; 9 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 5 g protein; 37 mcg folate; 5 mg cholesterol; 5 g sugars; 0 g added sugars; 2911 IU vitamin A; 28 mg vitamin C; 175 mg calcium; 1 mg iron; 513 mg sodium; 384 mg potassium
  • Nutrition Bonus: Vitamin A (58% daily value), Vitamin C (46% dv), Calcium (18% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 other carbohydrate, 1/2 lean meat, 1 1/2 fat

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