Arugula, Carrot & Celery Root Salad with Almonds
This salad has everything going for it -- spicy arugula, sweet grated carrots and celery root, crunchy almonds -- all topped off with a vibrant honey-mustard vinaigrette.
Ingredients
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2 tablespoons apple cider vinegar
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2 tablespoons honey
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1 teaspoon Dijon mustard
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6 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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6 medium carrots (1 pound)
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1 medium celery root (3/4 to 1 pound)
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6 lightly packed cups baby arugula (about 6 ounces)
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3/4 cup sliced almonds, toasted
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1/3 cup chopped fresh cilantro
Directions
1.
In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 teaspoon salt and a few grinds of pepper.
2.
Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.
Tips:
Make Ahead Tips: You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.
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