Celery Root Salad With Arugula and Pecans

1. 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.

2. 2

   Whisk the paste in a small bowl with the mustard, vinegar and remaining salt.

3. 3

   Whisking constantly, slowly drizzle in the oil until fully incorporated.

4. 4

   Season with pepper.

5. 5

   To make the salad, fit a food processor with a large grating blade; grate the celery root.

6. 6

   (You can also use a box grater, though beware your knuckles.)

7. 7

   Transfer to a large bowl and add the arugula and pecans.

8. 8

   Pour the vinaigrette over the salad and toss well.

9. 9

   Season with more salt, vinegar and olive oil if needed before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.