Ingredients

• 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

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Instructions

1. Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
2. 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.