Photo: Anna Pelzer
Celery Root and Carrot Salad with Creamy Dressing
12 ingredients
Serves 6.
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Estimated Nutrition (whole recipe, rough)
324
Calories
3g
Protein
31g
Fat
11g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup pure olive oil, or 2 Tbs. pure olive oil and 6 Tbs. extra-virgin
- olive oil
- 1/4 cup heavy cream
- 2 Tbs. Dijon mustard
- 2 Tbs. tarragon vinegar
- 3/4 tsp. salt
- Freshly ground pepper, to taste
- 1 large celery root, about 1 1/2 lb.
- 1/2 cup coarsely shredded carrot
- 6 large butter lettuce leaves
- 1 Tbs. capers, rinsed and well drained
- Fresh tarragon sprigs (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes