Celery Pear And Hazelnut Salad Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350°F. 2 To remove the strings from the celery, hold each stalk, large end up, and pull the strings downward by trapping them between your fingers and the blade of a paring knife. Using a chef's knife or a mandoline, cut the celery into slices 1/8 inch thick. Cut the tops into small pieces. Put all the celery in a bowl of ice water and set aside. (The celery can be prepared up to 1 day in advance and refrigerated.) 3 Spread the hazelnuts in a single layer on a baking sheet. Place in the oven and toast, stirring once or twice, until the skins start to darken and wrinkle, 12 to 15 minutes. Remove from the oven. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove the skins. Some specks of skin will remain. Coarsely chop the nuts and set aside. 4 In a large bowl, combine the hazelnut oil, vinegar, salt and pepper and mix well with a fork. Drain the celery and pat dry with paper towels. Add to the bowl and stir to coat with the vinaigrette. 5 Cut each pear in half lengthwise. Using a spoon, scoop out the seeds and the fibers surrounding them, as well as the fibers that run down the center from the stem. Cut lengthwise into slices 1/2 inch thick. Set aside. 6 Using a slotted spoon, remove the celery from the vinaigrette and divide among chilled salad plates. Arrange the pear slices on top and drizzle with the vinaigrette. Sprinkle with the chopped hazelnuts and serve immediately.

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
• Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
• Serve either chilled or at room temperature.
• NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
• VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

PEAR AND CELERY ROOT SALAD

Steps:

• To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
• To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
• To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately

HAZELNUT AND PEAR SALAD

Steps:

• For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.

PEAR, SPINACH, WALNUT & CELERY SALAD

Steps:

• Place ingredients for mustard dressing in a screw-top jar and shake well.
• Place pear, spinach, nuts and celery in medium bowl and toss gently to combine.
• Serve salad drizzled with dressing.

CELERY, PEAR AND HAZELNUT SALAD

Steps:

• 1) 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. 2) 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.