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Recipe

Celery Root-Apple Slaw with Pecorino, Parsley, and Pine Nuts

Scott Phillips

Servings: 6

I love this slaw alongside a juicy roast chicken, especially when the juices from the bird mingle with the slaw. Use nutty Pecorino Toscano, not Romano; the latter is too salty here. If you can’t find Pecorino Toscano, manchego makes a good substitute.

Ingredients

  • 1 medium celery root (about 1-1/2 lb.), peeled, quartered, and cut into a julienne
  • 2 Granny Smith apples, quartered, cored, and cut into a julienne
  • 1-1/2 cups fresh flat-leaf parsley leaves, loosely packed
  • Flaky sea salt, such as Maldon
  • 4 oz. shaved Pecorino Toscano or manchego (about 1-1/2 cups)
  • 1/2 cup extra-virgin olive oil, more for drizzling
  • 1/4 cup pine nuts, lightly toasted
  • 2 tsp. apple cider vinegar; more to taste
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 5
      Sodium (mg): 540
      Carbohydrates (g): 16
      Fiber (g): 3
      Protein (g): 4

Preparation

  • Put the celery root, apple, and parsley in a large bowl. Crumble 1 tsp. salt into the bowl and toss. Add most of the cheese, the oil, nuts, vinegar, and several grinds of pepper. Gently toss to combine well. Season to taste with salt and vinegar. Serve right away drizzled with more oil, sprinkled with additional pepper, and topped with the remaining cheese.

Tip

Leaving the skin on the apples gives each end of the apple sticks a bit of color, differentiating them visually from the celery root.

Reviews

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Reviews

  • none7 | 01/28/2017

    Simple ingredients that combine to make a delicious salad. I made 1/2 the recipe and served it with a baguette as a main dish for two.

  • MargeS | 01/23/2015

    This salad takes a fair bit of effort if you don't have a julienne blade for your food processor. But it's delicious and worth the effort.

  • User avater
    Pielove | 01/09/2014

    This is a crunchy, flavorful break from the winter vegetable doldrums-- just the parsley will make you feel super-healthy. The servings are huge-- I made a half-recipe and it could easily have served four or five.

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