Celery Root Salad With Arugula and Pecans

Ingredients

For the mustard vinaigrette:

• 1 small garlic clove, finely chopped
• ¼ teaspoon kosher salt, plus a tiny pinch, more to taste
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar, plus more to taste
• 3 tablespoons extra virgin olive oil
• Freshly ground black pepper, to taste

For the salad:

• 1 medium celery root, trimmed and peeled
• 5 cups arugula or other salad greens, torn into bite-sized pieces
• ¼ cup finely chopped, toasted pecans.

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    161 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 205 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
2. To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.

10 minutes