Celery-Root and Pecan Salad

Ingredients for Celery-Root and Pecan Salad

• 240ml pecan halves (100g), toasted > and cooled

• 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered

• 3 tablespoons white-wine vinegar

• 1/2 teaspoons salt

• 3/4 teaspoons black pepper

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 2 tablespoons finely chopped shallot

• 60ml olive oil

How to make Celery-Root and Pecan Salad

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.