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
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- 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