Celery-Root and Pecan Salad

Name: Celery-Root and Pecan Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 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)

Minutes to Cook: 15

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 vinegar1/4 t. salt1/8 t. black pepper1/4 c. coarsely chopped FRESH flat-leaf parsley2 T. finely chopped shallot1/4 c. olive oil4 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.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving