Beet and Celery Root Salad with Watercress
Ingredients
- 1 bunch watercress
- 1 pound beets (about 3 medium)
- 1 pound celery root (about 2 medium)
- 1 hard-boiled egg
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, or to taste
- A few grinds of white or black pepper
- 5 tablespoons white wine or cider vinegar
- 1 raw egg yolk (optional)
- 5 tablespoons neutral-flavored or olive oil
- 1 tablespoon finely chopped chives or scallions
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