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 fresh flat-leaf parsley coarsely chopped 2 tablespoons shallot finely chopped 1/4 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.


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Yields: 6 Servings
     Gourmet magazine, February 2007, page 68

notes:  I had always cooked celery root (best way: roasted with other vegs like carrots, parsnits...). This was a suprise and a winner every time. The only change we made is to use rice vinegar, because we like its mildness.

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