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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.4
  • Total Fat: 16.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.9 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Celery-Root and Pecan Salad calories by ingredient
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Celery-Root and Pecan Salad

Submitted by: SRWOODSY

Introduction

Got this recipe out of th Feb. 2007 issue of Gourmet Magazine. Note says: "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 Chicken and Biscut recipe (which is printed on the same page as the this one in the magazine). Also good with flank steak (recipe in same magazine issue). Leftovers are just as good as day before." Got this recipe out of th Feb. 2007 issue of Gourmet Magazine. Note says: "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 Chicken and Biscut recipe (which is printed on the same page as the this one in the magazine). Also good with flank steak (recipe in same magazine issue). Leftovers are just as good as day before."
Number of Servings: 8

Ingredients

    1 c. pecan halves (3 1/2 oz.) toasted and cooled.
    (In my opinion, no one should EVER make this recipe
    without toasting the pecans.)
    1 (1 1/2 lb. celery root, peeled with a sharp knife and
    quartered)
    3 T. white wine vinegar
    1/4 t. salt
    1/8 t. black pepper
    1/4 c. coarsely chopped FRESH flat-leaf parsley
    2 T. finely chopped shallot
    1/4 c. olive oil
    4 T. sugar (My own addition -- not in the magazine's version)

Directions

Finely chop two thirds of the nuts. Coarsely grate the 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.

Number of Servings: 8

Recipe submitted by SparkPeople user SRWOODSY.






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