Celery Root Salad with Pomegranate and Pecans

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Healthy and beautiful to behold, this recipe is a great choice for family gatherings!

Time: 20 min

Yield: 6-8 servings

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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

• 1/3 cup pomegranate arils

• 3 tablespoons white-wine vinegar

• 2 teaspoons fresh squeezed lemon juice

• 1 teaspoon Dijon mustard

• 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

Directions

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

2. Stir together vinegar, mustard, lemon juice, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well.

3. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans and pomegranate arils.

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