I love this slaw alongside a juicy roast chicken, especially when the juices from the bird mingle with the slaw. Use nutty Pecorino Toscano, not Romano; the latter is too salty here. If you can't find Pecorino Toscano, manchego makes a good substitute.
1 medium celery root (about 1-1/2 lb.), peeled, quartered, and cut into a julienne
2 Granny Smith apples, quartered, cored, and cut into a julienne
1-1/2 cups fresh flat-leaf parsley leaves, loosely packed
Flaky sea salt, such as Maldon
4 oz. shaved Pecorino Toscano or manchego (about 1-1/2 cups)
1/2 cup extra-virgin olive oil, more for drizzling
1/4 cup pine nuts, lightly toasted
2 tsp. apple cider vinegar; more to taste
Freshly ground black pepper
TIP:Leaving the skin on the apples gives each end of the apple sticks a bit of color, differentiating them visually from the celery root.
Put the celery root, apple, and parsley in a large bowl. Crumble 1 tsp. salt into the bowl and toss. Add most of the cheese, the oil, nuts, vinegar, and several grinds of pepper. Gently toss to combine well. Season to taste with salt and vinegar. Serve right away drizzled with more oil, sprinkled with additional pepper, and topped with the remaining cheese.