Apple & Celery Salad With Toasted Hazelnuts
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Apple & Celery Salad With Toasted Hazelnuts might be a recipe you should try. One serving contains 249 calories, 3g of protein, and 23g of fat. For 65 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have apple, pepper, fresh dill, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. This recipe from Food Republic has 215 fans. Several people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is pretty good. If you like this recipe, you might also like recipes such as Celery Root Purée with Toasted Hazelnuts, Celery Root Salad With Manchego, Hazelnuts & Dried Cherries, and Fennel and Orange Salad With Toasted Hazelnuts and Cranberries.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
1 large apple
1 tablespoon apple cider vinegar
2 celery stalks plus leaves
1/2 teaspoon Dijon mustard
2 tablespoons finely chopped fresh dill
1/2 cup chopped hazelnuts, toasted
1/2 teaspoon honey
1/4 cup olive oil
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 shallot, finely diced
Equipment:
bowl
cutting board
mandoline
Cooking instruction summary:
Directions: Put the shallot in a medium bowl and add the apple cider vinegar, salt and pepper. Set aside. (Allowing the shallot to sit for a short time in vinegar pickles it slightly while also mellowing the flavor, removing the oniony bite.)Cut the celery into very thin slices, using a mandoline if you have one. Set the apple on a cutting board and cut as close to the core as possible, slicing a large segment off the side. Rotate and cut off another side, as close to the core as possible. Continue cutting in this fashion until you have 4 big pieces and a square-shaped core.Dispose of the core and place the flat side of each apple piece against the cutting board. Cut into thin slices. Then turn that stack of sliced apple on its side and cut into matchsticks.Add the olive oil, mustard and honey to the bowl with the shallots and stir to combine. When everything is well incorporated, add the celery, apple and dill. Fold all of the ingredients together, coating evenly with the vinaigrette. Sprinkle the hazelnuts over the top and serve immediately.Try out these salad recipes on Food Republic:Soba, Cauliflower And Blood Orange Salad RecipePickled Feta With Cerignola Olives And Strawberries RecipeCaesar Salad Le Cirque Recipe
Step by step:
1. Put the shallot in a medium bowl and add the apple cider vinegar, salt and pepper. Set aside. (Allowing the shallot to sit for a short time in vinegar pickles it slightly while also mellowing the flavor, removing the oniony bite.)
2. Cut the celery into very thin slices, using a mandoline if you have one. Set the apple on a cutting board and cut as close to the core as possible, slicing a large segment off the side. Rotate and cut off another side, as close to the core as possible. Continue cutting in this fashion until you have 4 big pieces and a square-shaped core.Dispose of the core and place the flat side of each apple piece against the cutting board.
3. Cut into thin slices. Then turn that stack of sliced apple on its side and cut into matchsticks.
4. Add the olive oil, mustard and honey to the bowl with the shallots and stir to combine. When everything is well incorporated, add the celery, apple and dill. Fold all of the ingredients together, coating evenly with the vinaigrette. Sprinkle the hazelnuts over the top and serve immediately.Try out these salad recipes on Food Republic:Soba, Cauliflower And Blood Orange Salad Recipe
5. Pickled Feta With Cerignola Olives And Strawberries Recipe
6. Caesar Salad Le Cirque Recipe
Nutrition Information:
covered percent of daily need
