Celery-Root and Pecan Salad

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

Instructions

1. 1

   Finely chop two thirds of nuts.

2. 2

   Coarsely grate celery root in a food processor fitted with medium shredding disk.

3. 3

   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.

4. 4

   Drizzle salad with oil and toss again.

5. 5

   Serve sprinkled with remaining pecans.