Celeriac, Cress & Spinach Salad with Parmesan Crisps
From EatingWell: 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.
- 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
- Preheat oven to 400°F.
- 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.
- 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.
- Add the celery root to the dressing and toss to coat; let cool in the dressing.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 2 days.
Per serving: 141 calories; 9 g fat (2 g sat, 6 g mono); 5 mg cholesterol; 11 g carbohydrates; 4 g added sugars; 5 g total sugars; 5 g protein; 2 g fiber; 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
More From EatingWell
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, soy
- January/February 2014