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Author Notes: I love celery root, it has a more floral and soft taste over celery. This time I sliced it very thin over a salad and it brought a very subtle celery flavor to the salad. Paired with the spiciness of the rocket, the lemon for a nice acidity and the saltiness of the capers and Parmesan. I really enjoyed it and I think its a fantastic fall salad. - Nicole Franzen
- 1 bunch of rocket (wild arugula)
- 1 celery root
- 1 lemon
- olive oil
- sea salt & pepper
- Wash the arugula and set aside to finish air drying. Trim the top off the celery root. Carefully trim the outer skin of the root. Then for best results use a mandolin to make thin slices of the root. If you dont have a mandolin, use a knife to make as thin slices as possible. Toss the celery root in the bowl with the arugula. Add a tablespoon of capers and season with sea salt and pepper. Squeeze the juice of half a lemon and drizzle with olive oil (about 3 tablespoons) Toss together, taste, adjust seasoning if needed and plate, finish with freshly shaved Parmesan. Super easy, delicious and fresh.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side