Lidia’s celery root, apple, arugula and walnut salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

KANSAS CITY, Mo. -- Kansas City is well known for its fabulous restaurants. Chef and owner or Lidia's Kansas City, Lidia Bastianich, is out with her eighth book and stopped by FOX 4 to share a recipe from the book and to give a preview to Kansas City's 2016 Restaurant Week, which Lidia's is participating in.


4 anchovy fillets, finely chopped
Juice of 1 large lemon, freshly squeezed
½ teaspoon kosher salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
1 medium celery root, peeled and julienned
1 large apple, julienned (skin on)
One 5-ounce package baby arugula
½ cup walnuts, toasted and coarsely chopped


In a large bowl, whisk together the anchovies and lemon juice to dissolve the anchovies. Whisk in the salt, and season with pepper. Whisk in the olive oil to make a smooth dressing.

Add the celery root and apple, and toss to coat well in the dressing. Add the arugula and walnuts, and toss lightly just to combine. Serve immediately.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.