CELERY-ROOT AND PECAN SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Celery-Root and Pecan Salad image

Categories     Food Processor     Herb     Nut     Onion     Vegetable     Side     No-Cook     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.

There are no comments yet!