Celeriac, Apple Salad With Hazelnut Vinaigrette – Oracibo
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Ingredients
- 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
- 1 medium celeriac, peeled, cut into matchstick-size strips
- 1 medium fennel bulb, halved lengthwise, thinly sliced
- 1 unpeeled Gala apple, cut into strips
- Parmigiano-Reggiano shavings
- 2 Tbsp. each finely chopped celery leaves, Italian (flat-leaf) parsley
- 1/2 cup Toasted hazelnuts (see below)
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