Smokey's arugula salad "special"

Ingredients for 4 servings:

• 800 g celery
• 150 g arugula, washed and cleaned
• 150 g bacon
• 6 cloves garlic, finely sliced
• 50 g sunflower seeds, roasted without fat
• 4 tbsp olive oil
• 4 tbsp Balsamic vinegar bianco
• 1 bunch of flat-leaf parsley, finely chopped
• 1 tsp horseradish, freshly grated, optionally 1 tbsp horseradish paste from the jar or tube
• Pepper, from the mill
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

SiS-compatible

Peel the celery, cut into pieces about 2 cm wide, and then slice these into slices of about 2-3 mm. Mix the celery, garlic, and 1 tablespoon of olive oil in a bowl with salt and pepper, then place on a baking sheet lined with baking paper. Bake in an oven preheated to 200 degrees Celsius for about 35-40 minutes. Then let cool. Fry the bacon in a frying pan without oil until crispy, then drain on a paper towel. For the dressing, mix together 3 tablespoons of olive oil, the balsamic bianco vinegar, horseradish, and parsley, and season with salt and pepper. Mix the arugula, celery, and garlic with the dressing and serve on deep plates. Scatter the bacon and sunflower seeds over the salad. As a variation, you could sprinkle roasted pumpkin seeds instead of sunflower seeds and drizzle a few drops of pumpkin seed oil over the salad at the end.