Try these fantastic recipes all submitted by our producers and members using only fresh and organic local products.
2 tbsp apple or pear cider vinegar 1-‐2 tbsp honey 1 tsp Dijon mustard (optional) 3-‐4 tbsp olive oil, (or hemp oil or alternative) Salt and pepper to taste 3 medium carrots 1 small celery root (also known as celeriac) 2 cups arugula (also known as rocket) ½ cup sliced almonds, toasted (optional) Make vinaigrette by placing vinegar, honey and mustard in bowl. Whisk in oil and season with salt and pepper and set aside. Wash and dry the arugula. Peel and trim carrots and celery root and grate. You may want to wait and grate the celery root at the last minute, as it tends to oxidize and turn slightly brown. Toss the arugula, carrots, celery root and half the almonds together with half of the vinaigrette. Season the salad with more salt and pepper and more vinaigrette if desired. Sprinkle with the remaining almonds and serve!
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