Celery-Root and Pecan SaladRomulo Yanes
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.
Recipe information
Total Time
15 min
Yield
Makes 6 to 8 servings
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
Preparation
Step 1
Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Five Vegetable Swaps To Make at the Farmer's Market
Goodbye, broccoli. Hello, kohlrabi.
