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Photo: Kang Kim; Styling: Tiziana Agnello Photo by: Photo: Kang Kim; Styling: Tiziana Agnello

Celery Root-Arugula Salad

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.

Cooking Light JANUARY 2013

  • Yield: Serves 6 (serving size: about 2/3 cup)
  • Hands-on: 12 Minutes
  • Total: 45 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 92
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.5g
  • Carbohydrate: 12.2g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 150mg
  • Calcium: 61mg
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Celery Root-Arugula Salad Recipe

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