Califonia Bountiful
Side Dish

Oro blanco grapefruit salad with celery root, arugula, red endive and goat cheese

This salad features some of the season's brightest stars, plus a surprise ingredient: julienne strips of celery root. "I love it raw because it has that nutty flavor and a nice crunch," chef Luca Crestanelli said.

Chef Luca Crestanelli
S.Y. Kitchen, Santa Ynez

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Juice of 1 lemon
Juice of 1/2 orange
1 tbsp. whole-grain mustard
1 tsp. honey
1 cup extra virgin olive oil
Salt and pepper, to taste

2 oro blanco grapefruit
1 large celery root
2 cups arugula
4 small heads red endive, large leaves or julienne
1/2 cup toasted, chopped hazelnuts or pine nuts
4 oz. fresh goat cheese, crumbled


For dressing: Combine juices with mustard and honey. Whisk in olive oil until emulsified, and season with salt and pepper.

For salad: With a sharp knife, trim ends of grapefruit. Set a flat side on a cutting board. Slice off peel and pith in sections, following the shape of the sphere. Set fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Transfer the segment to a bowl. Repeat and set aside. (This technique, called supreming, removes the membrane from citrus fruit so it can be served in slices.)

Peel celery root, thinly slice into rounds with a mandoline and cut into julienne slices; place in lemon water to prevent browning. Place celery root, arugula and endive in a bowl. Add dressing to taste and gently mix. Place on serving plates and arrange with supremes of grapefruit, nuts and goat cheese.

Serves 4

Photo: © 2019 Silas Fallstich

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