Arugula and Pea Shoot Salad with Smoked Salmon

Contributed by Eberhard Müller

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SERVINGS: 4

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It's awfully hard to slice vegetables thinly and consistently using a knife. That's why chefs use a mandoline for perfect slices of celery root or other hard vegetables, as in this recipe. You don't need an expensive stainless–steel model, the plastic ones work very well.

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Recipe: Arugula and Pea Shoot Salad with Smoked Salmon

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Ingredients

2 tablespoons fresh lemon juice
2 teaspoons white truffle oil or extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound celery root, peeled
1/4 pound arugula (8 cups)
2 ounces pea shoots (2 packed cups)
1/4 pound thinly sliced smoked salmon, cut into 1/4-inch-wide strips

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.

Notes One Serving Calories 103 kcal, Total Fat 4.0 gm, Saturated Fat 0.6 gm, Protein 8 gm, Carbohydrates 11 gm.

From Cooking Seasonal | Spring Dishes from Eberhard Müller
Published April 2001

Arugula and Pea Shoot Salad with Smoked Salmon

Recipe: Arugula and Pea Shoot Salad with Smoked Salmon

Ingredients

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