Celery-and-Celery-Root Salad with Pine Nuts and Lemon

1. 1

   In a medium saucepan of salted boiling water, blanch the celery ribs, sliced on the diagonal 1/4 inch thick, for 15 seconds, until translucent; transfer to a platter to cool.

2. 2

   Add celery root, peeled and cut into 1-inch matchsticks, to the saucepan and blanch until barely tender, about 1 1/2 minutes.

3. 3

   Drain and spread out on the platter to cool.

4. 4

   In a medium bowl, whisk olive oil with lemon zest and fresh lemon juice.

5. 5

   Season with salt and pepper.

6. 6

   Add the celery, celery root, romaine ribbons and toasted pine nuts, toss well and serve.

* Per serving · 4 servings · Values may vary.

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