Sunday, April 13, 2014

Dilled Celery, Asian Pear, and Hazelnut Salad

Celery in general gets a bad rap. It's a flavor base for stews and soups or a vector for peanut butter, but so rarely appreciated on its own. This salad manages to highlight the celery in a way that works so well that it's surprisingly bright and refreshing. While I was in Seattle for work, I was happy to be able to eat in Jerry Traunfeld's new restaurant and just as his cookbooks show, he is a master of mixing herbs and spices. He suggests this would be nice served alongside a wedge of blue cheese and I agree.

One year ago: Boneless Pork Cooked with Toasted Coconut
Two years ago: Spicy Greens Salad
Three years ago: Breakfast!
Four years ago: Roasted Acorn Squash and Gorgonzola Pizza

Dilled Celery, Asian Pear, and Hazelnut Salad (from The Herbal Kitchen)

1 1/2 tbsp sherry vinegar
2 tsp whole-grain mustard
1 tsp kosher salt
1/4 cup hazelnut oil or extra virgin olive oil
2 cups thinly sliced celery
1/4 cup coarsely chopped dill weed
1 medium unpeeled Asian pear or Bosc pear, cored and cut into thick matchsticks
1/2 cup coarselly chopped toasted hazelnuts

1. Whisk together vinegar, mustard, and salt in small mixing bowl.
2. Whisk rapidly as you slowly pour in oil.
3. Toss celery and dill with dressing in large mixing bowl.
4. Toss in pear and hazelnuts and serve.

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