Celery-Root and Pecan Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Prized by gardeners during the Renaissance, celery root, or celeriac, has a light celery flavor and a dense flesh that is perfect for shredding into slaws. This salad is wonderful with the chicken and biscuits or the flank steak. Enjoy any leftovers the next day. Ingredients:
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 |
Directions:
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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