How to Make It
In a small bowl, mix the lemon juice with the truffle oil and season with salt and pepper. Set aside until ready to use.
Using a mandoline, slice the celery root very thinly. Stack the slices and cut them into very fine strips.
In a large bowl, toss the arugula with the pea shoots, celery root and smoked salmon. Add the dressing and toss well. Mound the salad on plates and serve.
One Serving Calories 103 kcal, Total Fat 4.0 gm, Saturated Fat 0.6 gm, Protein 8 gm, Carbohydrates 11 gm.