Smoked Scallop and Celery Root Salad

• 2 small celery roots, trimmed and peeled
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1/2 pound smoked scallops
• 4 teaspoons chopped Italian parsley

1. Coarsely grate 1 celery root and julienne the other.
2. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes.
3. Drain.
4. Whisk together the lemon juice, olive oil, salt and pepper.
5. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
6. Divide the grated celery root among 4 plates, mounding it in the center.
7. Arrange the julienned celery root around it.
8. Top with the scallops and sprinkle with parsley.
9. Serve immediately.

celery roots, lemon juice, olive oil, salt, freshly ground pepper, scallops, italian parsley

Taken from cooking.nytimes.com/recipes/3911 (may not work)