Celery Root Salad With Arugula and Pecans
Updated April 26, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small garlic clove, finely chopped
- ¼teaspoon kosher salt, plus a tiny pinch, more to taste
- 1teaspoon Dijon mustard
- 2teaspoons white wine vinegar, plus more to taste
- 3tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
- 1medium celery root, trimmed and peeled
- 5cups arugula or other salad greens, torn into bite-sized pieces
- ¼cup finely chopped, toasted pecans.
For the Mustard Vinaigrette
For the Salad
Nutritional analysis per serving (4 servings)
158 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
A tasty recipe if you get the amount of celery root correct. What is a "medium" celery root?? Mine produced 8 C of shreds. (I forgot to weigh it -- sorry!). That much celery root required 2x pecans and 2x dressing, and probably could have taken 2x arugula but I did not have that on hand. Net: your celery root should produce about 4 C of shreds to balance with the rest of the recipe. IMHO.
The shredded celery root and the dressing was tasty together and I’m grateful to have another option for this veggie I always pass over. However, this salad is just unattractive and a bit hard to eat. Chopping the lettuces helps, but you end up chasing the shredded root with the fork. It also looks like greens with grated cheddar cheese on top. Fine for home but I wouldn’t serve this to guests without modifying the recipe. Tip: you don’t have to chop the garlic if you use a mortar and pestle. Just mash the whole garlic clove with the salt and whisk the rest of the ingredients right in the mortar.
I loved it! For the dressing you can just add everything in simultaneously and then whisk it obsessively to taste. For the actual salad part I used almonds instead of pecans and then blended the celery root as it required but only used one head of butter lettuce. The dressing was just enough!
Hmmmm. Was optimistic about this different salad and it was ok but still needs much more moisture. I would double the amount of dressing. I used about four cups each of celery root and arugula.
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