Celery-Root and Pecan Salad
A fresh and crunchy salad combining grated celery root with toasted pecans, dressed with white wine vinegar and olive oil. The shallots and parsley add bright flavors to this elegant side dish.
4 servings
15 min
Ingredients
- •1 cup pecan halves
- •1 whole celery root
- •3 tablespoons white-wine vinegar
- •½ teaspoon salt
- •¾ teaspoon black pepper
- •¼ cup fresh flat-leaf parsley
- •2 tablespoons shallot
- •¼ cup olive oil
Cooking Instructions
- 1.
Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
10 min
- 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.
5 min
