8 Servings 15 min Cook
1 Cup Celeriac
1/2 Tsp Salt
3 Tbsp Vinegar
3/4 Tsp Pepper
1/4 Cup Parsley
1/4 Cup Olive Oil
1 Cup, halves Pecans
2 Tbsp chopped Shallots
PREPARATION: Toast and then cool pecans.
Peel and chop celery root.
Chop parsley.
Finely chop shallot.
Finely chop two thirds of nuts.
Coarsely grate celery root in a food processor fitted with 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.
