Name: Celery-Root and Pecan Salad
Cook time: 15 min
Total time: 15 min
Yield: Makes 6 to 8 servings
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

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Celery-Root and Pecan SaladRomulo Yanes

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.

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