Beet and Celery Root Salad
Makes 4 to 6 servings
This visually stunning salad is a meal that will fill you up but won’t weigh you down. If you have trouble locating both arugula and watercress, simply use a double quantity of whichever one you find. I like to cut the vegetables into very fine julienne (thin as matchsticks), but if this seems too taxing, just grate them. If you can’t find celery root, substitute with celery stalks, peeled and cut the same way.
- 1 bunch arugula
- 1 bunch watercress
- 1 large beet
- 1 small celery root
- 1 tart apple
- 1 small red onion
- 1⁄3 cup freshly squeezed lemon juice
- 2 tablespoons Roasted Garlic Purée
- (see video clip)
- 1 tablespoon Dijon mustard
- 1 tablespoon agave nectar
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup flax oil
- 1⁄2 cup broken walnuts
Remove any coarse stems from the arugula and wash in plenty of water along with the watercress leaves. Allow the greens to soak and crisp while you prepare the rest of the salad.
Peel the beet, celery root, and apple. Cut them into fine julienne or coarsely grate them. Cut the onion in half lengthwise, and then thinly slice it crosswise.
Combine the lemon juice, Roasted Garlic Purée, mustard, agave nectar, salt, and pepper in a large bowl. Whisk until well blended. Whisk in the olive and flax oils and continue whisking until emulsified. Add the julienned vegetables and toss until well coated. Let sit for about 5 minutes.
Drain the arugula and watercress. Dry it in a salad spinner or roll it gently in a towel to absorb the excess water. Add to the vegetables and toss well. Divide among 4 to 6 plates. Sprinkle the walnuts on top. Serve at once.