In the fall and winter this salad has it all; local celeriac (also known as celery root), celery, fennel, apples and hazelnuts all at our Farmer’s Markets. What luck! You know what they say “eat your roots”. Celeriac may not be beautiful looking but it has a lovely delicate celery flavour that is terrific in soups or even mashed potatoes!
Makes 4 – 6 Servings
For the Vinaigrette:
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
½ tsp. salt
½ small garlic clove, pressed
¼ cup hazelnut oil + extra for drizzling (opt.) or use all EVOO
2 Tbsp. EVOO
NB: You can add a bit of liquid honey to the dressing if you find it a little too sharp.
Whisk all ingredients together except the two oils. Combine the oils & slowly whisk to combine dressing.
For the Salad:
1 medium celeriac, peeled, cut into matchstick-size strips
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
Garnish:
Parmigiano-Reggiano shavings
2 Tbsp. each finely chopped celery leaves, Italian (flat-leaf) parsley
1/2 cup Toasted hazelnuts (see below)
Combine the celeriac, fennel and apple in a large bowl. Toss with the vinaigrette. Place the salad on 4 – 6 individual salad plates; top with the Parmigiano-Reggiano, celery leaves, parsley and toasted hazelnuts
Helpful link to Toasting Nuts.
love this salad, one of my (Yve’s) favourites,
One of mine too, Phil & Yve. I have wishing the year away but those fall apples, so crisp & juicy make a wonderful salad, not forgetting the local celeriac that’s available then too! We are so lucky with our Farmer’s Markets don’t you think!