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Apple, Celery Root and Fennel Salad with Hazelnuts

Apple, Celery Root and Fennel Salad with Hazelnuts

  • Makes
    6 servings
  • Cook Time
    20 minutes
  • Rating

A winter salad needs to stand up to hearty stews and roasts, and that calls
for bold, bright flavors. We started with tart apples and thin slices of fennel
bulb, the latter adding a pleasant anise flavor. Celery root added a fresh
crispness while grated fresh horseradish gave the dish kick. Grating the
horseradish triggers a chemical reaction that enhances the root’s bite.
Tossing it with vinegar and salt helps preserve that heat, which otherwise
dissipates quickly. Make sure you grate horseradish in an open and
well-ventilated space

Tip

Don’t use prepared horseradish in this recipe. It’s bottled with vinegar and salt that would alter the balance of flavors.

Ingredients
  • 1

    small shallot, grated

  • 1 ½

    tablespoons cider vinegar

  • 3

    tablespoons lightly packed grated fresh horseradish

  • 3

    tablespoons extra-virgin olive oil

  • 1

    teaspoon honey

  • Kosher salt and ground black pepper

  • 1

    Granny Smith apple, cored and cut into matchsticks

  • ½

    small celery root (about 8 ounces), peeled and cut into matchsticks

  • 1

    medium fennel bulb, trimmed and thinly sliced

  • ½

    cup chopped fresh parsley

  • ¼

    cup chopped fresh mint

  • ½

    cup hazelnuts, toasted and coarsely chopped

In a large bowl, combine the shallot and vinegar. Let sit 10 minutes. Mix in the horseradish, oil, honey, and ½ teaspoon each salt and pepper. Add the apple, celery root and fennel, then toss to coat. Stir in the parsley and mint, then sprinkle with hazelnuts.

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