Apple & Celery Salad With Toasted Hazelnuts Recipe
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You're going to need a few great recipes for the bounty of apples that's about to drop this season. Thankfully, we have a copy of Apples: From Harvest To Table, by cook, author and urban farmer Amy Pennington. Look beyond the classic apple pie to other sweet (and savory) applications of the perfect seasonal fruit. First up, a simple but flavorful salad.
This salad is perfect for fall and winter eating, as both apples and celery are fresh and crisp. It's a nice light counterpoint to all the roasted meats and hearty sautéed greens of the season. This is also the perfect salad for a crowd, because you can prepare the apple sticks and celery in advance, covering them with a damp cloth and holding them in the fridge. The vinaigrette can be made ahead, as well, and you can toss everything together just before serving. Dill punctuates the sweetness of the apples, and toasted hazelnuts add a lush fatty note to this otherwise lean dish.
- 1 shallot
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 celery stalks plus leaves
- 1 large apple
- 1/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 2 tablespoons finely chopped fresh dill
- 1/2 cup chopped hazelnuts
- 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.
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