Celery-Root and Pecan Salad Recipe

Celery-Root and Pecan Salad Recipe

  • 1 cup pecan halves (3 1/2 oz), toasted > and cooled
  • 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
  • 3 tablespoons white-wine vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped shallot
  • 1/4 cup olive oil
  1. Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
  2. Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.
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