Celery Root Apple Salad W Hazelnut Vinaigrette Recipes

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

Steps:

• Vinaigrette: Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil & olive oil. Salad: Combine celery root, fennel, and apple in large bowl. Toss with Vinaigrette. Top w Parmesan. Drizzle w add'l hazelnut oil, if desired.

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.

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.