Celery Root and Pecan Salad
1 cup toasted and cooled pecan
halves
1 celery root (1 1/2 lb.), peeled and quartered
3 Tbsp. white wine vinegar
1/4 cup Italian parsley, chopped
2 Tbsp. shallot, finely chopped
1/4 cup olive oil
Salt and Pepper to taste
Finely chop 2/3 of the nuts.
Coarsely grate celery root in a food processor.
Stir together vinegar, salt and pepper in a large bowl until the 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 the remaining pecans.
