for those who procastinate (like moi) and are still looking for a salad for tomorrow .... here's a perfect choice!
fine cooking's original recipe said it could serve 10-12 .... i halved the recipe and we still ate it all accompanied to a main meal. then again, i'm someone who could eat a big salad for dinner and be happy, but i could imagine even you carnivores would go for seconds with this one!
super easy to make, and the spiciness of the arugula would probably go great with all the sweetness of traditional thanksgiving fare.
every thanksgiving is special to me. but as i get ready to temporarily leave my family and friends for half a year, i'm going to be giving a lot of thanks this thursday. i hope you'll be celebrating with loved ones as well.
arugula, carrot and celery root salad: serves 2-4
adapted from fine cooking (jan 2009, p. 58)
2 tb apple cider vinegar
2 tb honey
1 tsp dijon mustard
3-4 tb olive oil
salt + pepper
3 medium carrots
1 small celery root
3 oz baby arugula
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1. make vinaigrette: in small bowl, whisk together vinegar, honey, and mustard. whisk in oil and season with salt and pepper. this makes the whole batch of vinaigrette from the original recipe but you'll only use half for this serving size. serve with extra vinaigrette on the side, or save for another time.
2. wash and dry the arugula. peel and trim carrots and celery root, and grate into strips (great the celery root right before serving, as it may oxidize and turn brown if done too much earlier).
3. toss together the arugula, carrots, celery root, and half the almonds and cranberries with half the vinaigrette. season with salt and pepper to taste. sprinkle the rest of the almonds and cranberries on top.