For a side dish - to complement my Salmon en Croute - I used the celery root and cabbage from our High Ground Organics CSA box.
1 celery root, peel and julienned
1 teeny, tiny head of cabbage, thinly sliced
In a large mixing bowl toss the celery root and cabbage together until well mixed. Dress with olive oil, vinegar, and honey. Toss to coat. Stir in pistachios. Season with fennel pollen and sea salt. Let sit for 10-15 minutes.