Simple Recipes for Every Day
Celery Pear and Hazelnut Salad
- Serves: 8
- Prep Time: 25 min
- Cook Time: 0 min
Ingredients
Vinaigrette
- 1 large ripe pear, peeled and cored
- ½ cup extra-virgin olive oil
- 2 tablespoons unfiltered apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon minced fresh tarragon
Salad
- 8 celery ribs, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 to 2 pears, sliced or chopped
- ½ cup hazelnuts, toasted, chopped, plus more for serving
- ½ cup shaved parmesan
- ½ cup golden raisins
- 2 tablespoons chopped fresh tarragon, chopped plus more for serving
- Fennel fronds, for garnish, optional
Method
Make the vinaigrette. In the base of a blender, combine the pear, olive oil, apple cider vinegar, honey, salt, pepper, and lemon juice. Blend until smooth. Stir in the minced tarragon.
Make the salad. In a large bowl, toss together the celery, fennel bulb, pears, hazelnuts, parmesan, raisins, and tarragon. Add the dressing and toss to coat.
Divide the salad among 8 bowls. Sprinkle with the fennel fronds, tarragon, and hazelnuts and serve.