Celery Root And Apple Salad With Hazelnut Vinaigrette Recipes

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CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Provided by Molly Wizenberg

Categories     Salad     Mustard     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Parmesan     Apple     Fennel     Healthy     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13



Celery Root and Apple Salad with Hazelnut Vinaigrette image

Steps:

  • For vinaigrette:
  • Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
  • For salad:
  • Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 small garlic clove, pressed
1/4 cup hazelnut oil plus additional for drizzling (optional)
2 tablespoons olive oil
Salad:
1 medium celery root, peeled, cut into matchstick-size strips
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
Parmesan cheese shavings

SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE

From the December 2004 issue of Cook's Illustrated Magazine. A salad for bleu cheese lovers. Makes a great company salad for special occasions. For the olive oil I substituted 2 tablespoons of hazelnut oil plus 1 tablespoon of bland oil. A mouthwatering taste of tangy, sweet and tart. Try different types of bleu cheese for variety and personal preference.

Provided by COOKGIRl

Categories     Apple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12



Salad With Apple, Celery, Hazelnuts and Roquefort Cheese image

Steps:

  • Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
  • In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
  • Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
  • Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
  • Serve immediately.

Nutrition Facts : Calories 270.2, Fat 22.5, SaturatedFat 6.9, Cholesterol 25.5, Sodium 635.6, Carbohydrate 10.3, Fiber 2.4, Sugar 6.3, Protein 8.7

1 tablespoon good quality honey
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
1/4 cup loosely packed torn fresh parsley leaves
1 medium red onion, sliced into crescents (optional)
1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN

A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Celery Root, Apple & Walnut Salad With Parmesan image

Steps:

  • To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
  • About 10 minutes before serving, combine the celery roots and apples in a large bowl.
  • Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
  • Add half the cheese and gently toss.
  • Garnish the salad with the remaining cheese. Serve immediately.
  • NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.

Nutrition Facts : Calories 704.4, Fat 64.7, SaturatedFat 13.1, Cholesterol 31.2, Sodium 548.8, Carbohydrate 17.8, Fiber 3.8, Sugar 10.4, Protein 17.3

1/2 shallot, peeled, minced
1/4 cup apple cider vinegar
salt, to taste
3/4 cup extra virgin olive oil
3 tablespoons truffle oil
2 celery root, medium sized, peeled and julienned
2 granny smith apples, medium sized, julienned
3 ounces walnuts, toasted and roughly chopped
20 sprigs flat leaf parsley, leaves removed, half left whole, half chopped
5 ounces parmesan cheese, shaved

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