Ingredients
- 1/3 cup fat-free sour cream
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh or 1 teaspoon dried tarragon
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 garlic clove, minced
- 2 cups julienne-cut peeled celeriac (celery root; about 1 1/2 pounds)
- 6 cups coarsely chopped romaine lettuce (about 2 heads)
- 2 cups trimmed watercress (about 2 bunches)
- 3 tablespoons chopped walnuts, toasted
Description
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