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Fennel and Celery Root Salad with Pecans and Grainy Mustard

Fennel and Celery Root Salad with Pecans and Grainy Mustard

  • Makes
    4-6 servings
  • Cook Time
    20 minutes

Sweet fresh fennel and crunchy celery root nicely complement each others’ flavors and textures. Once cut, celery root oxidizes, so shred it after the fennel, then immediately toss the vegetables with the dressing to prevent discoloration. This salad is excellent with roasted pork, chicken or beef.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons whole-grain mustard

  • 2

    tablespoons white wine vinegar

  • Kosher salt and ground black pepper

  • 1

    medium fennel bulb (about 8 ounces), trimmed

  • 8

    ounces celery root, peeled and halved

  • 1

    cup lightly packed fresh flat-leaf parsley

  • ½

    cup pecans, toasted and chopped

In a large bowl, whisk together the oil, mustard, vinegar, 1 teaspoon salt and ½ teaspoon pepper. Using the large holes of a box grater, shred the fennel and celery root. Add the shredded vegetables and parsley to the dressing, then toss. Season with salt and pepper. Transfer to a serving dish and sprinkle with the pecans.