Grapefruit and Celery Root Salad with Watercress

Name: Grapefruit and Celery Root Salad with Watercress
Yield: serves 2 to 4
Ingredients: 1 ripe grapefruit, supremed (see page 97); 1 scallion, white part only, minced; 3 tablespoons olive oil; 1 tablespoon honey; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper; 1/2 medium-sized celery root, peeled; 1 bunch watercress, coarsely chopped; Small chunk of Grana Padano or Pecorino Romano cheese

December 14, 2011

Pretty pink grapefruits add zing and color to salads. Supreming citrus fruits (see the pictures on page 97) gives you seed- and rind-free sections that are ready to eat with no fuss, and the process releases a considerable amount of juice, which you’ll use as the base of the dressing. Once you have peeled the celery root, soak it in water with a little bit of lemon juice to keep it from turning brown.

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