Celeriac and Arugula Salad

This grain-based salad can be served warm or room temperature.


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


  1. Bring 4 cups of salted water to a boil
  2. Add the rye berries, return to the boil, reduce to a simmer and cook until the berries are tender, about 20 minutes
  3. When tender, drain and immediately dress with the olive oil, mustard, lemon zest, juice, and a pinch of salt
  4. Peel and cut the celery root into matchsticks
  5. Add the celery root, parsley and arugula to the marinated rye berries
  6. Taste and adjust seasoning as desired adding more salt and olive oil as needed then serve