Celery, Pear, and Hazelnut Salad
Recipe from
Food & Wine
Jerry Traunfeld makes this refreshing salad with a trio of crunchy ingredients -- celery, Asian pear, and toasted hazelnuts -- then dresses it with a tangy vinaigrette. "Celery is underappreciated as a salad ingredient," he says. "And Asian pears also have that great crunch." Traunfeld prefers the sweet, oval-shaped DuChilly hazelnut over the rounder, more common variety. A good source for DuChilly nuts is Holmquist Hazelnut Orchards (holmquisthazelnuts.com).
Servings:
6
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
-
1/2 cuphazelnutssee savings
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2 tablespoonscider vinegarsee savings
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2 teaspoonswhole-grain mustardsee savings
-
1 teaspoonkosher saltsee savings
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1/4 cuphazelnut oilsee savings
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6celery ribs, thinly sliced on the biassee savings
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1medium Asian pear, cut into 1 1/2-by-3/8-inch matchstickssee savings
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1/4 cupchopped dillsee savings
Directions
1.
Preheat the oven to 350 degrees. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.
2.
In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill, and hazelnuts and toss to coat. Serve immediately.
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