Celery Root Salad With Arugula and Pecans
Ingredients
- 1 small garlic clove, finely chopped
- 1/4 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
- 1 medium celery root, trimmed and peeled
- 5 cups arugula or other salad greens, torn into bite-sized pieces
- 1/4 cup finely chopped, toasted pecans.
Instructions
Celery Root Salad With Arugula and Pecans serves 4 original recipe by cooking.nytimes.com.
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