Celery-Root and Pecan Salad
['1 cup pecan halves (3 1/2 oz), toasted > and cooled', '1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered', '3 tablespoons white-wine vinegar', '1/2 teaspoon salt', '3/4 teaspoon black pepper', '1/4 cup coarsely chopped fresh flat-leaf parsley', '2 tablespoons finely chopped shallot', '1/4 cup olive oil']
Finely chop two thirds of nuts. Coarsely grate celery root in a food processor fitted with medium shredding disk.
Stir together vinegar, salt, and pepper in a large bowl until salt is dissolved, then add celery root, chopped nuts, parsley, and shallot and toss well. Drizzle salad with oil and toss again. Serve sprinkled with remaining pecans.
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