CELERY SALAD WITH CELERY ROOT AND HORSERADISH (for six)

1 medium celery root (about 1 pound)

10 large celery stalks, thinly sliced on a sharp diagonal, plus ½ cup celery leaves

1 small shallot, thinly sliced into rings

1 tablespoon finely grated lemon zest

1 tablespoon prepared horseradish

kosher salt

freshly ground black pepper

½ cup olive oil

3 tablespoons fresh lemon juice

½ cup (packed) fresh flat-leaf parsley leaves

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1. Peel and halve the celery root. Using a mandoline, thinly slice one half. Cut the other half into match stick sized pieces.

2. Combine celery root, celery stalks, shallot, lemon zest and horseradish in a large bowl. Season with salt and pepper and toss thoroughly to combine. Let vegetables sit for 10 minutes to allow flavors to meld.

3. Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.

 

from Bon Appetit Magazine, January, 2013