A good robust salad, with well-balanced flavors. I'm not that sure the walnut oil adds much, but all the other flavors complement each other very well.

With rice, tomatoes and hard-boiled eggs this made a nice vegetarian dinner.

This was a nice salad, fresh and summery (my husbands words) at a time of year when fresh produce is not that abundant yet while you do want it to be. The hazelnuts work really well with the celeriac. I used butter lettuce and a handful of parsley instead of the arugula, which worked fine. I do think I wouldn't mind some mustardy mayonnaise instead of the vinaigrette. I did not think the sausages had any special interaction with the salad, I think any meat would work as well. Or cheese or eggs.

I liked it very much that she said how large the celeriac should be. I had suspected for a while that Dutch celeriacs might be bigger than American ones, and now I'm sure. One Dutch celeriac should count as two or three foreign ones.

This was really good and quite simple. At first it looked like it was just going to be a curried chicken but the lemon made it special. I don't think the olives add much, I might leave them out next time.

I made the variation without the Parmesan, as my husband doesn't like cheese. Simple and good.