Rating: 5 stars
4900 Ratings
  • 5star values:4900
  • 4star values:0
  • 3star values:0
  • 2star values:0
  • 1star values:0
  • 4,900 Ratings

Jerry Traunfeldmakes this refreshing salad with a trio of crunchy ingredients—celery, Asian pear and toasted hazelnuts—then dresses it with a tangy vinaigrette. "Celery is underappreciated as a salad ingredient," he says. "And Asian pears also have that great crunch." Traunfeld prefers the sweet, oval-shaped DuChilly hazelnut over the rounder, more common variety. A good source for DuChilly nuts is Holmquist Hazelnut Orchards (holmquisthazelnuts.com).More Salad Recipes

September 2008

Gallery

Credit: © Petrina Tinslay

Recipe Summary

total:
20 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts.

    Advertisement
  • In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.

Advertisement