Celeriac and Arugula Salad
This grain-based salad can be served warm or room temperature.
Ingredients
1 cup whole rye berries
1/2 cup olive oil
2 tbsp dijon or wholegrain mustard
1 lemon, zest and juice
1-2 celery root
1 bunch parsley, roughly chopped
1 bag of arugula
Method
- Bring 4 cups of salted water to a boil
- Add the rye berries, return to the boil, reduce to a simmer and cook until the berries are tender, about 20 minutes
- When tender, drain and immediately dress with the olive oil, mustard, lemon zest, juice, and a pinch of salt
- Peel and cut the celery root into matchsticks
- Add the celery root, parsley and arugula to the marinated rye berries
- Taste and adjust seasoning as desired adding more salt and olive oil as needed then serve
