Thursday, February 26, 2009

Celery, Radish and Hazelnut Salad

I absolutely love making this.  It's a beautiful, low maintenance salad meaning, you can make everything in advance and then throw it together at the last minute.  The secret is in the knife - get creative with your veggie chopping by cutting the celery at an angle and the radish in a way to get the longest julienne. I have found that the ingredients here all work wonderfully together and the texture is a nice change from your usual salad.  I particularly like to add pomegranate seeds for garnish, they are so good for you and have such unique bite.  The avocado helps balance all that crunch.


1 head butter lettuce (also known as Boston Bibb)
5 stalks celery ribs, cut on a long bias
5 - 10 medium size radish, any color, mix it up - julienned
1/2 cup raw or toasted hazelnuts, roughly chopped
2 large carrots, peeled and grated on box grater, or use veggie peeler to make long strips
1 ripe avocado, cut into long wide slices
pomegranate seeds for garnish.  

Prep the celery, radish, carrots and hazelnuts and place in a bowl. Add the dressing, some salt and pepper and set aside. 
(Note: this can marinate for up to an hour.)
When you are ready to serve, place some lettuce on a plate, turning upwards like a cup, and fill with celery mixture.  Add a few avocado slices to each plate and garnish with pomegranate seeds.


1/2 c Hazelnut oil, or olive oil
1/4 c Apple cider vinegar
1 TBLS Dijon mustard
salt and pepper to taste

Combine everything in a bowl, except for Hazelnut oil, slowly drizzle in while stirring until dressing is incorporated.  Adjust flavor to your liking.

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