Active Time

　　25 min

　　Total Time

　　25 min

　　After a rich main course, you'll love the clean flavors of this minimally dressed salad. Watercress and fris´e are tamed by slivers of celery root and green apple, which also makes for a seamless segue into the next course—Camembert with apple butter from a local market.

　　

Ingredients

6 ounces watercress, coarse stems discarded (6 cups)

　　1/4 pound frisée (French curly endive), torn into 2-inch pieces (4 cups)

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons red-wine vinegar

　　2 teaspoon finely chopped shallot

　　1 Granny Smith apple

　　1/2 medium celery root (1/2 pound), peeled

　　

Equipment:

an adjustable-blade slicer fitted with an 1/8-inch julienne blade

　　

Step 1

Put watercress and frisée in a large serving bowl.

　　

Step 2

Whisk together oil, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

　　

Step 3

Julienne apple lengthwise using slicer until you reach core, then rotate and continue. Add to greens. Julienne celery root and add to greens.

　　

Step 4

Toss salad with vinaigrette and salt and pepper to taste.