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Celery Root (Celeriac) and Pecan Salad

1 cup pecan halves (3.5 oz), toasted and cooled

1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered

3 TBS white-wine vinegar

1/2 tsp salt

1/8 tsp black pepper

1/4 cup coarsely chopped fresh flat-leaf parsley

2 TBS finely chopped shallot

1/4 cup olive oil

 

Finely chop two thirds of nuts.  Coarsely grate celery root in a food processor fitted with a 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.

Recipe from "Gourmet" magazine, February 2007 (R.I.P. "Gourmet")


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