Apple, Celery Root and Fennel Salad with Hazelnuts

by Chris Kimball 3:00 AM, February 22, 2018

Aired February 22, 2018

Serves 4 to 6

1 small shallot, peeled and 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 freshly 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 bulb fennel, 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 shallot and vinegar; let sit 10 minutes. Mix in the horseradish, oil, honey, 1 teaspoon salt and ½ teaspoon 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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