Best Celery Root Arugula Salad Recipes

CELERY ROOT SALAD WITH ARUGULA AND PECANS

Celery Root Salad With Arugula and Pecans image

Provided by Melissa Clark

Categories dinner, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small garlic clove, finely chopped
1/4 teaspoon kosher salt, plus a tiny pinch, more to taste
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar, plus more to taste
3 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
1 medium celery root, trimmed and peeled
5 cups arugula or other salad greens, torn into bite-sized pieces
1/4 cup finely chopped, toasted pecans.

Steps:

To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram, TransFat 0 grams

CELERY ROOT-ARUGULA SALAD

Celery Root-Arugula Salad image

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.

Provided by Lynette ! @breezermom

Categories Other Salads

Number Of Ingredients 10

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

Steps:

Combine extra-virgin olive oil, lemon juice, salt, and black pepper in a medium bowl; stirring well with a whisk.
Add the celery root, celery, and onion; toss to coat. Let celery root mixture stand for 30 minutes.
Add the orange sections, arugula and parsley; toss gently to combine.