INGREDIENTS
•
1 medium celery root (about 1 pound)
•
10 large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves
•
1 small shallot, thinly sliced into rings
•
1 tablespoon finely grated lemon zest
•
1 tablespoon prepared horseradish
•
Kosher salt and freshly ground black pepper
•
1/2 cup olive oil
•
3 tablespoons fresh lemon juice
•
1/2 cup (packed) flat-leaf parsley leaves