Celery root usually needs a long time to cook, but here it's sliced thinly and blanched quickly, then tossed with a lemony dressing.
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1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon minced thyme
1/2 cup extra-virgin olive oil
Two 1-pound knobs celery root—peeled, quartered and sliced 1/8 inch thick
1/4 cup finely chopped flat-leaf parsley
4 ounces feta cheese, preferably Greek or French
How to Make It
In a large bowl, whisk the lemon juice with the salt, pepper and thyme. Gradually whisk in the olive oil.
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.
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Review Body: This is more a rating of my skills than of this recipe.... First, I purchased the celery root off-season (end of June). So, the celery root was rather spongy and soft - but I parboiled it anyway (which in retrospect was stupid). I subbed fresh, mild goat cheese for Feta. My guy does not like Feta. I did follow the recipe and I served this with chicken souvlaki. The salad would have been better had I not parboiled the celery root - I really did make a soggy mess of things. I tried to dry off the celery root as best I could, but it just wasn't great. That said, I would attempt this again - probably in the winter when celery root is in season.