Celery Root-Arugula Salad

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Celery Root-Arugula SaladRecipe
Photo: Kang Kim; Styling: Tiziana Agnello
It's a good idea to take a sharp knife to the gnarly celery root (also called celeriac), and cut it as finely as possible. If you have a mandoline, use it to make quick, even matchstick pieces. Although all celery root will be misshapen and scruffy looking, don't buy roots that are shriveled or that give to the touch.
Serves 6 (serving size: about 2/3 cup)


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


Hands-on: 12 Minutes
Total: 45 Minutes
1. Combine extra-virgin olive oil, lemon juice, salt, and black pepper in a medium bowl, stirring well with a whisk. Add celery root, celery, and onion; toss to coat. Let celery root mixture stand 30 minutes. Add orange sections, arugula, and parsley; toss gently to combine.

Created date

December 2012

Nutritional Information

Calories 92
Fat 4.9 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 1.5 g
Carbohydrate 12.2 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 150 mg
Calcium 61 mg