For the past few days I unknowingly kept ignoring the little tan root in the bottom drawer of our refrigerator. I kept reaching past it for potatoes or onions, thinking, “I’ll get back to that later”. I fumbled through recipes for inspiration, but nothing really sang to me or to that little tan root. Then I remembered a little side salad we ate at Vinegar Hill House, in Brooklyn (http://www.vinegarhillhouse.com/). It was the cleanest most refreshing salad. So simple, but perfectly balanced with the rich and velvety pumpkin raviolis they had on the menu at the time. So I began chopping away at the root and this whimsical salad happened. The subtle taste of earthy celery lingers on your palate for the rest of the evening, which is quite pleasant. I would recommend serving this as a final course, European style, after a savory meal. Writing this makes me miss our Brooklyn buddies who are always up to a food challenge and experience, here is a gin and grapefruit toast to you both…plus one.
Arugula and celery root salad…
1 large celery root, cut into matchsticks
3 large handfuls of arugula
juice of ½ lemon
1-2 tbs extra virgin olive oil
Parmesan shavings (optional)
Cut celery root into matchsticks and place in a large serving bowl. Add arugula. Squeeze lemon over the top, add olive oil, salt, and cracked pepper. Toss salad together with your hands. Add Parmesan if desired.
Eat together, toast to each other, and share!