Celery Root Salad with Pear and Hazelnuts
We discover how to avoid the twin problems of these salads--blandness and a dressing that overpowers the celery root--and also figure out the best way to grate this vegetable.
A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian CookbookGather Your Ingredients
Creamy Dijon DressingKey Equipment
Before You Begin
Although not always available, fresh tarragon complements the flavor of celery root. If you can find it, stir in 2 teaspoons minced fresh tarragon along with the parsley. Add a teaspoon or so more oil to the dressed salad if it seems a bit dry.
Instructions
1.
For the Dressing
2.
In medium bowl, whisk together lemon juice, mustard, honey, and salt. Whisk in oil in slow, steady stream. Add sour cream; whisk to combine. Set aside.
3.
For the Salad
4.
Toast the hazelnuts in a small dry skillet over medium-high heat until fragrant, about 5 minutes. Rub toasted nuts in a clean kitchen towel to remove as much skin as possible and then chop.
5.
If using food processor, cut celery root into 1 1/2-inch pieces and grate with shredding disc. (Alternatively, grate on coarse side of box grater.) Add to the grated pear, you should have about 3 cups total. Add immediately to prepared dressing; toss to coat. Stir in scallions, parsley (and tarragon, if using; see note above), and hazelnuts. Adjust seasonings with salt and pepper. Refrigerate until chilled, about 30 minutes. Serve.
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