Active Time

　　15 min

　　Total Time

　　15 min

　　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

Makes 6 to 8 servings

　　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

　　

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.