Celery and celery root salad

February 15, 2006

Serves 4

The beauty of celery is that the mild flavor and crispness allow endless kitchen creativity. If celery root is not available, substitute thinly sliced fennel, artichoke heart, radishes, or more celery.

1/2 shallot, finely chopped 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 cup olive oil 1/8 teaspoon ground black pepper 2 heads bunch celery 1/2 celery root 1 tablespoon capers 1 wedge (3 inches) imported Parmesan cheese 1. In a bowl, combine the shallot, lemon juice, and salt. Set aside for 10 minutes. Whisk in the oil, then pepper.

2. Cut the celery 4 inches from the base. Trim the yellowish leaves and set them aside. Save the brighter green, outer stalks of celery for

Notes:

another dish. Use only the inner, pale-green stalks. Halve the celery lengthwise. Slice as thinly as possible and transfer to a bowl.

3. Peel and quarter the celery root. Slice it as thinly as possible. Add it to the bowl of bunch celery. Toss with all but 2 tablespoons of the dressing. Taste for seasoning and add more salt and pepper, if you like.

4. On a large platter, arrange the salad in a thin layer. Sprinkle the reserved leaves and capers on top. With a vegetable peeler, slice a generous amount of Parmesan over the salad. Drizzle with the remaining dressing.

Jill Santopietro