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5 oz. arugula

2 oz. pea shoots

1/3 of a very small celery root

½ lemon

½ T. white truffle oil

¼ lbs. smoked salmon slices

Salt and pepper to taste


Peel the celery root and cut into fine julienne


Cut the salmon slices into a coarse julienne


In a large enough mixing bowl to hold all the ingredients, combine the arugula, the pea shoots, and the celery julienne. Add the white truffle oil and the juice from the ½ lemon, or instead, use 1 oz. Satur Farms White Truffle Dressing.


Season with salt and pepper to taste. Toss everything with the smoked salmon.