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.

CELERY, RADISH, AND HAZELNUT SALAD

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.

Dressing:

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.