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Dilled Celery, Pear, and Hazelnut Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 30 min
  • $
Gatheredtable
adapted from Herb Garden: Four Seasons of Salad

Ingredients

  • 2 cups thinly sliced celery
  • 1/4 cup coarsely chopped fresh dill
  • 1 pear, cored and cut into thick matchsticks
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil

Directions

Prep: 1. Slice celery. 2. Chop dill, pear and hazelnuts. 3. Roast hazelnuts in over at 350 for 10 minutes. Make: 1. Whisk together vinegar, mustard, and salt in a small mixing bowl. 2. Whisk rapidly as you pour in the oil in a slow stream. 3. Just before serving, toss celery and dill with dressing in a large mixing bowl, and then gently toss in pear and hazelnuts. 4. Mound salad on individual plates and serve.

Notes

This is a wonderful winter salad! You can also add apples or sub in apple for the pear if you prefer. If you have a nut oil, such as hazelnut or walnut, on hand this is a great place to use it.

Goes great with these recipes

Chive Ricotta Frittata
Pan-seared Salmon with Dill Butter
Roasted Cod with Hazelnuts
Spicy Lamb Ragu with Fettuccine

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