Grapefruit and Celery Root Salad with Watercress

• 1 ripe grapefruit, supremed (see page 97)
• 1 scallion, white part only, minced
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1/2 medium-sized celery root, peeled
• 1 bunch watercress, coarsely chopped
• Small chunk of Grana Padano or Pecorino Romano cheese

1. Squeeze the juice from the grapefruit membrane into the large bowl.
2. Add the scallion, olive oil, honey, and mustard and whisk together.
3. Season with salt and set aside.
4. Cut the celery root into matchsticks and add it to the dressing.
5. Toss to coat thoroughly, and let marinate for 1 hour.
6. To serve, put the watercress in a large bowl.
7. Drain the marinated celery root, reserving the dressing, and add it to the watercress.
8. Add a few tablespoons of the dressing and toss.
9. Season with salt and pepper.
10. Divide the salad among the plates, topping each one with the grapefruit sections.
11. Using a vegetable peeler, shave several thin pieces of Grana Padano over each salad.

scallion, olive oil, honey, mustard, salt, celery root, romano cheese

Taken from www.epicurious.com/recipes/food/views/grapefruit-and-celery-root-salad-with-watercress-381361 (may not work)