Celery And Walnut Or Hazelnut Tzatziki Recipes

CELERY TZATZIKI

Steps:

• In a large bowl, mix the yogurt with the celery, cucumber, garlic, olive oil and finely chopped dill until combined. Mix until fully combined and taste to understand how much salt you want to add.
• Add salt to taste and pepper (or you can just add pepper on top.) Mix the salt and pepper into the tzatziki and taste until it reaches the salt levels of your liking.
• Pour the tzatziki into a serving bowl and spread around with the back of a spoon. With the back of your spoon, create a shallow divot and pour olive oil into it so it rests on top of the tzatziki (similar to photo!)
• Top with full dill sprigs, salt, pepper and chopped pistachios, if using. You can also top with parsley, mint, or more minced veggies. Serve immediately or cover with plastic wrap and store for 3-4 days in the fridge.

TZATZIKI SAUCE RECIPE

Steps:

• Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
• In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
• Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
• Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
• When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

CELERY AND WALNUT (OR HAZELNUT) TZATZIKI

Steps:

• Place celery in a colander and salt generously. Toss in colander and let sit in the sink for 15 to 30 minutes. Press celery against colander to extract water and transfer to a bowl.
• Purée garlic in a mortar and pestle. Combine with yogurt, nuts and nut oil and stir into celery. Combine well. Add ground black pepper, taste and adjust salt. Transfer to a serving bowl or to individual plates. Garnish with chopped fresh dill if desired, and serve.

CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
• For salad:
• Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.