Celery-Root and Pecan Salad

Name: Celery-Root and Pecan Salad
Yield: 4 servings
Ingredients: 1 1 cup pecan halves (3 1/2 oz), toasted > and cooled; 1 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered; 1 3 tablespoons white-wine vinegar; 1 1/2 teaspoon salt; 1 3/4 teaspoon black pepper; 1 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 2 tablespoons finely chopped shallot; 1 1/4 cup olive oil

From the kitchen of Carly

Shredded celery root gets bright and crunchy with toasted pecans, sharp vinegar, and fresh parsley. This is the salad that proves root vegetables belong on your table year-round, nutty and substantial without being heavy.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup pecan halves (3 1/2 oz), toasted > and cooled
11 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
13 tablespoons white-wine vinegar
11/2 teaspoon salt
13/4 teaspoon black pepper
11/4 cup coarsely chopped fresh flat-leaf parsley
12 tablespoons finely chopped shallot
11/4 cup olive oil

Instructions

Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
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.