Streams

Melissa Clark's Celery Salad with Hazelnuts and Parmesan

Thursday, October 04, 2012

Makes 4 Servings

1 cup hazelnuts

1 1/2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

1/3 cup extra-virgin olive oil

8 large celery stalks with leaves, thinly sliced

2 ounces good parmesan cheese, shaved

1. Preheat the oven to 350° F. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast, tossing once halfway through, until nuts are golden, 7 to 10 minutes. Pour the nuts into a clean dish towel and use the towel to rub off some of the skins (do not try to be thorough here, it takes too much time, just get rid of what flakes off easily). Cool and coarsely chop the nuts.

2. In a small bowl, whisk together the vinegar, salt, and pepper; whisk in the oil. Combine nuts, celery and leaves, and cheese in a large salad bowl. Add vinaigrette and toss gently to combine.

 

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [2]

Leo from queens

avocados come from real trees that mature in tropical climates. They could not survive in the cold since they are far from the ground.

Oct. 04 2012 12:20 PM
Leo from queens

Regarding Okra: you can sautee okra with other vegetables like onions, peppers and garlic and do a stirfy with beef or chiken. It's tasty.

Oct. 04 2012 12:17 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by