Arugula, Carrot & Celery Root Salad with Almonds

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.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

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.

Celery Root Rémoulade

This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.

• 
  
  6 cornichons or sour gherkins
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh tarragon
  
  


• 
  
  1 anchovy fillet (optional)
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1/4 cup sour cream
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  1 large celery root (also known as celeriac; about 1-1/4 lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.


Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.


Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor’s feed tube. Grate the celery root in the processor.


Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.

Celery Root Rémoulade

This classic French side dish features a creamy dressing of mayonnaise, mustard, anchovies, cornichons, and herbs.

• 
  
  6 cornichons or sour gherkins
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh tarragon
  
  


• 
  
  1 anchovy fillet (optional)
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1/4 cup sour cream
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  1 large celery root (also known as celeriac; about 1-1/4 lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.


Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.


Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor’s feed tube. Grate the celery root in the processor.


Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.