INGREDIENTS
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3 Tbs. extra-virgin olive oil
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1-1/2 Tbs. Moscatel vinegar
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1/2 tsp. kosher or fine sea salt
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1/4 tsp. freshly ground pepper
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1/3 cup golden raisins
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For the salad:
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1 medium celery root, about 12 oz., trimmed, peeled, and cut into matchsticks
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3/4 cup thinly sliced celery heart (lightest green, innermost ribs only)
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1/2 cup lightly packed celery leaves
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1/4 cup lightly packed fresh flat-leaf parsley leaves