Celery Root Salad with Feta

• Recipe by Bob Chambers

Celery root usually needs a long time to cook, but here it’s sliced thinly and blanched quickly, then tossed with a lemony dressing.

Ingredients

1. 1/4 cup fresh lemon juice
2. 1/2 teaspoon salt
3. 1/4 teaspoon freshly ground pepper
4. 1/2 teaspoon minced thyme
5. 1/2 cup extra-virgin olive oil
6. Two 1-pound knobs celery root—peeled, quartered and sliced 1/8 inch thick
7. 1/4 cup finely chopped flat-leaf parsley
8. 4 ounces feta cheese, preferably Greek or French

Directions

1. In a large bowl, whisk the lemon juice with the salt, pepper and thyme. Gradually whisk in the olive oil.
2. In a large pot of boiling salted water, blanch the celery root until crisp-tender, about 1 minute; drain well and pat dry. Add the celery root to the lemon dressing and toss. Let cool slightly, then toss with the parsley. Transfer the salad to a bowl, crumble the feta on top and serve warm or at room temperature.