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.
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
How to Make It
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.
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