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 the chicken and biscuits or the flank steak. Enjoy any leftovers the next day.
1cuppecan halves (3 1/2 oz), toasted (see Tips) and cooled
1(1 1/2-lb) celery root, peeled with a sharp knife and quartered
3tablespoonswhite-wine vinegar
1/2teaspoonsalt
1/8teaspoonblack pepper
1/4cupcoarsely chopped fresh flat-leaf parsley
2tablespoonsfinely chopped shallot
1/4cupolive oil
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.
