Recipe: Shaved Celery Root and Pomegranate Salad

This is a dish that deliciously synthesizes the two sides of my heritage. During Hanukkah, it's customary to eat fried foods to commemorate the miracle of the oil that lasted for eight days and nights. According to historians, that precious substance was olive oil, which has been produced in Israel for thousands of years. In addition to fried latkes—the traditional holiday favorite—this simple, colorful salad is dressed with olive oil and features Iran's most storied fruit, the pomegranate.

Serves 6

3 tablespoons freshly squeezed lime juice

3 tablespoons extra-virgin olive oil

1 tablespoon honey sea salt

1 large celery root

Seeds of 2 pomegranates

Freshly ground black pepper

In a large salad bowl, whisk together the lime juice, olive oil, honey, and 1 teaspoon of salt.

Rinse the celery root and slice off the rough outside layer. Using the large holes on a box grater, or the grater attachment of a food processor, grate the celery root and add it to the dressing. Add the pomegranate seeds and toss until they're well coated with the dressing. Season to taste with salt and pepper, and serve.