Servings: ten to twelve.
This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.
In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.
Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.
Make Ahead Tips
You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.
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It bought this salad was rather unimpressive. Based on the unique nature of the ingredients and the reviews, I was expecting the salad would be more individually impressive. Instead, it was tasty but rather normal. No one specifically called it out as special. I probably wouldn't make it again simply because I have to shop specially for the celery root and it wasn't that amazing.
The entire family loved this salad.
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