celery root-arugula salad

Name: Celery Root-Arugula Salad
Prep time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) extra-virgin olive oil; 2 tablespoon(s) fresh lemon juice; 1/4 teaspoon(s) kosher salt; 1/4 teaspoon(s) black pepper, freshly ground; 2 cup(s) celery root, peeled and matchstick cut; 2 cup(s) celery, thinly diagonally sliced; 1/2 cup(s) red onion, very thinly sliced vertically; 1 1/2 cup(s) satsuma or mandarin orange sections; 1 cup(s) baby arugula; 1/2 cup(s) fresh parsley leaves

(1 RATING)

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Lynette C

Gulf Breeze, FL

Updated on Feb 21, 2016

I recently discovered celery root, and have cooked it. Then I discovered that it is great in salads as well! The long prep time is due to a 30 minute resting time....not actual work! Using a mandolin is the easiest way to prepare the celery root, although a good sharp knife works as well.

Rate

prep time 45 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 cups celery root, peeled and matchstick cut
2 cups celery, thinly diagonally sliced
1/2 cup red onion, very thinly sliced vertically
1 1/2 cups satsuma or mandarin orange sections
1 cup baby arugula
1/2 cup fresh parsley leaves

How To Make celery root-arugula salad

Step 1

Combine extra-virgin olive oil, lemon juice, salt, and black pepper in a medium bowl; stirring well with a whisk.

Step 2

Add the celery root, celery, and onion; toss to coat. Let celery root mixture stand for 30 minutes.
Step 3

Add the orange sections, arugula and parsley; toss gently to combine.
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