Celery Root-Watercress Salad With Creamy Dijon Dressing

• 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

1. Combine the first 7 ingredients in a bowl, and stir well with a whisk. Cover and chill.
2. Combine the celeriac and 2 tablespoons dressing.
3. Combine the celeriac mixture, lettuce, and watercress. Drizzle remaining dressing over salad; toss gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with about 1 teaspoon walnuts.

sour cream, shallot, tarragon, mustard, white wine vinegar, water, garlic, julienne, romaine lettuce, trimmed watercress, walnuts

Taken from www.myrecipes.com/recipe/celery-root-watercress-salad-with-creamy-dijon-dressing (may not work)