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
freshly ground black pepper
½ cup olive oil
3 tablespoons fresh lemon juice
½ cup (packed) fresh flat-leaf parsley leaves
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