Long-Cooked Celery Root Salad

Name: Long-Cooked Celery Root Salad
Yield: serves 4 to 6
Ingredients: 1 large celery root, 2 to 2 1/2 pounds; 1/4 to 1/2 teaspoon salt, or to taste; Two 1/4-pound bunches scallions finely chopped (about 1 cup); 2 to 3 tablespoons olive oil, or to taste; 2 to 3 teaspoons red wine vinegar, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; 2 tablespoons chopped fresh Italian parsley

December 14, 2011

It is so simple to transform a hard, homely celery root into a lovely salad with delicate taste and texture. Just drop the big root—a softball-sized unpeeled round—into a big pot of water, and let it cook for an hour or more. This technique retains and mellows the root’s wonderful flavor, and makes it easy to peel and cut it up too. Dress this simply, or take the salad in a different direction (see variations).

Recipe notes

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