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Ingredients
Celery Root and Mache Salad with Diamond Croutons
- Ingredients
- 150 grams Celery root
- 50 milliliters Vegetable broth (from a jar)
- 80 grams lamb's lettuce
- ½ Tbsp grainy Mustard
- 1 Tbsp Sherry vinegar
- 2 ½ Tbsps olive oil
- ½ tsp honey
- 2 scallions
- 2 slices Whole Wheat Bread
- 1 garlic clove
- salt
- peppers
For the salad: Rinse the celery root, pat dry, cut into strips and then into diamonds. Heat the broth in a pot. Add the celery and cook for 1 minute. Drain the celery root. Rinse the mache lettuce and spin dry.
For the dressing: In a bowl, whisk the mustard with the vinegar, 1/2 tablespoon olive oil and the honey. Whisk in the cooled broth and season with salt and pepper to taste.
For the salad: In a bowl, toss the celery root with the mache. Drizzle the dressing on top and toss to combine.
Rinse the scallions and cut into thin rings.
For the croutons: Cut the bread into strips and then into diamonds. Heat the remaining oil in a skillet. Add the bread diamonds and cook until golden.
For serving: Peel and press the garlic. Divide the garlic between salad plates. Divide the salad mixture between the plates and sprinkled the scallions and croutons on top.
(Percentage of daily recommendation)
Calorie | 251 cal. | (12 %) | ||
Protein | 6 g | (6 %) | ||
Fat | 14 g | (12 %) | ||
Carbohydrates | 25 g | (17 %) | ||
Sugar added | 1 g | (4 %) | ||
Roughage | 8.6 g | (29 %) |