Celery Pear And Hazelnut Salad Recipes
HAZELNUT AND PEAR SALAD
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
FOODCHANNEL EDITOR
For this delightful seasonal salad, walnuts and walnut oil can be substituted for the hazelnuts and hazelnut oil. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | January 16, 2011 10:02 am
Yield 6
Number Of Ingredients 7
Steps:
- 1 Preheat an oven to 350°F. 2 To remove the strings from the celery, hold each stalk, large end up, and pull the strings downward by trapping them between your fingers and the blade of a paring knife. Using a chef's knife or a mandoline, cut the celery into slices 1/8 inch thick. Cut the tops into small pieces. Put all the celery in a bowl of ice water and set aside. (The celery can be prepared up to 1 day in advance and refrigerated.) 3 Spread the hazelnuts in a single layer on a baking sheet. Place in the oven and toast, stirring once or twice, until the skins start to darken and wrinkle, 12 to 15 minutes. Remove from the oven. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove the skins. Some specks of skin will remain. Coarsely chop the nuts and set aside. 4 In a large bowl, combine the hazelnut oil, vinegar, salt and pepper and mix well with a fork. Drain the celery and pat dry with paper towels. Add to the bowl and stir to coat with the vinaigrette. 5 Cut each pear in half lengthwise. Using a spoon, scoop out the seeds and the fibers surrounding them, as well as the fibers that run down the center from the stem. Cut lengthwise into slices 1/2 inch thick. Set aside. 6 Using a slotted spoon, remove the celery from the vinaigrette and divide among chilled salad plates. Arrange the pear slices on top and drizzle with the vinaigrette. Sprinkle with the chopped hazelnuts and serve immediately.
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