Celery Root And Apple Salad With Hazelnut Vinaigrette Recipes

SALAD WITH APPLE, CELERY, HAZELNUTS AND ROQUEFORT CHEESE

Salad With Apple, Celery, Hazelnuts and Roquefort Cheese image

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

Ingredients

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)

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

CELERY ROOT, APPLE & WALNUT SALAD WITH PARMESAN

Celery Root, Apple & Walnut Salad With Parmesan image

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

Ingredients

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

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

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Celery Root and Apple Salad with Hazelnut Vinaigrette image

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

Ingredients

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

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.

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