Ingredients
- 2 tablespoons yellow mustard seeds
- 1/2 cup white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup minced shallots (2 medium)
- 2/3 cup extra-virgin olive oil
- 2 large bunches watercress, thick stems trimmed (about 6 cups packed)
- 1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater
- 20 radishes, trimmed, thinly sliced
Description
This Satisfying Fall Salad Uses Familiar Ingredients In Unexpected Ways.
Bon Appetit Magazine
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