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1
To cook whole celery root, rinse it briefly to remove any soil, then put it into a large saucepan with cold water to cover.
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2
Since it floats, you can weight it with a pot cover or dish on the root to keep it under the surface, or just turn it over in the water now and then to cook evenly.
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3
Bring the water to a boil, and cook for about an hour, until tender, when you can pierce the whole root with a skewer.
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4
Set the root in a colander or on a wire rack, and let it cool for 10 minutes or so, until you can handle it.
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5
Use the back of a thin knife blade (the dull edge) to scrape off the soft brown skin; use the knife tip to cut out the bits of skin in the folds and knobby parts of the root.
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6
When it is completely clear, cut the round root into wedges, chunks, slices, cubes, sticks, or any shape you like, and sprinkle with about 1/4 teaspoon of salt while still warm.
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7
Toss the pieces with the scallions, and dress with oil, vinegar, more salt, and pepper.
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8
Let the salad cool completely, or refrigerate it.
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9
Serve at room temperature or chilled.
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10
Before serving, taste a piece of celery root and adjust the dressing if you like.
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11
Toss with the chopped parsley, and arrange the salad on a serving platter or in portions on salad plates.
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12
For milder flavor, poach the scallions with the celery root for 10 minutes before slicing them.
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13
Garnish the salad with shavings of Parmigiano-Reggiano or Grana Padano.
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14
For a lovely and unusual first-course salad, fold in sliced fresh pears (but omit the scallions).
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15
For a heartier main-course salad, fold in hard-boiled eggs, tuna, or cooked meats.
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16
For an interesting twist on celery root, roast the whole unpeeled root in a 350 oven for an hour or more, until tender all the way through.
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17
Cool, peel, and make your favorite salad.
