Celeriac, Fennel, and Apple Salad with Toasted Hazelnuts
We made this last night after seeing the recipe in the current (February) issue of 'Bon Appetit'. It sounded so crisp and refreshing. I had to make a few changes. Since we didn't have any hazelnut oil on hand for the vinaigrette, I substituted olive oil and decided to toast some actual hazelnuts and add them to the mix. Also, we didn't have enough dijon mustard, so I added a bit of stone ground mustard to make up for it. Topped with thin strips of parmesan cheese, this salad was fresh, seasonal and delicious.
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