Recipe for oven-baked celery with arugula
Super delicious baked celery on a bed of arugula.
Yesterday, we had this delicious salad for dinner.
It tastes super good! Arugula and celery are just a perfect match.
I jazzed up my salad with roasted hazelnuts and a delicious mustard/honey dressing – it doesn’t get better than that.
Equipment
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Bowl
- Oven
Ingredients
- 1 pcs. Celery
- 28 gram Oil
- 2.5 gram Cumin
- 2 pcs. Rosemary Sprigs
- 125 gram Arugula
Dressing
- 10 gram Dijon Mustard
- 42 gram Honey
- 0.5 pcs. Lemon only the juice
- 42 gram Lemon Oil
Topping
- 50 gram Hazelnuts roast in the oven for 10 minutes at 180 degrees Celsius (356 degrees Fahrenheit)
Instructions
- 1. Peel the celery and cut it into appropriate sizes. Toss it with the spices, oil, salt, and pepper. Bake it in the oven at 225 degrees Celsius (437 degrees Fahrenheit) for 25-30 minutes. 2. Let it cool down slightly before arranging the salad. 3. When making the dressing, simply mix all the ingredients together and season with salt and pepper.