1cupjulienned celeriac (cut into matchsticks)(or thinly sliced celery)
¼cupchopped scallions
1cupdrained and rinsed canned or cooked chickpeas
Instructions
In a large bowl, combine the olive oil, vinegar mustard, honey, lemon juice and zest, salt, and pepper. Whisk to combine well.
Add the arugula, onion, radishes, celeriac or celery, scallions and chickpeas. Toss so that everything is well coated with the dressing and serve.
Notes
Mixing the dressing in the main bowl saves you washing a smaller bowl.
If I am serving a salad for company, I might mix it up in a mixing bowl, then transfer it to a serving bowl, which looks pristine and fresh. But more often than not, if I’m making a salad for the family, I’ll mix up the dressing right in the bowl I plan to serve the salad in, then add the other ingredients, toss, and save myself washing an extra bowl. You are free to do whatever you wish, whenever you wish.