Raw celeriac gives this salad a satisfyingly fresh crunch. Ripe pear mellows the mustard-vinegar dressing, while toasted hazelnuts add an earthy, crunchy contrast.
Celeriac is often boiled or roasted, but raw it has a lovely juicy bite and a mild, earthy flavor. Cut into thin matchsticks, it mixes easily with the dressing without going limp. Peel the root generously: the outside is often knobbly and can be tough. A sharp knife works well; a mandoline will cut even strips more quickly, but be sure to use the finger guard. Celeriac is a familiar vegetable, especially in fall and winter, when hearty, fresh salads are welcome alongside richer dishes.
The pear adds juiciness and gentle sweetness, but choose one that is ripe and still holds its shape. A very soft pear will quickly break apart when mixed. Conference or another firm eating pear works well; use whatever you can find. Cut the pear just before serving, as the flesh can discolor over time even with vinegar. Apple cider vinegar brings a bright, fruity acidity. Dijon mustard emulsifies the oil into a dressing that clings to the vegetable strips. Taste before seasoning the salad: mustards and vinegars vary in sharpness.
Hazelnuts are more than a garnish here: their deep, toasted flavor creates a clear contrast with the fresh pear and celeriac. Toast them in a dry skillet over medium heat and keep an eye on them; they’re ready as soon as they smell fragrant and start to color in spots. Let them cool before roughly chopping so they stay crunchy. Parsley adds a fresh, herbal note without overpowering the other flavors. Swap it for chives if you like, but don’t use too much: the salad should taste fresh, not overly herby.
Serve the salad right away, for example alongside pan-fried white fish or as part of a hearty lunch with bread and cheese. It also goes well with roasted vegetables or a savory quiche. For extra acidity, replace some of the apple cider vinegar with lemon juice; add it gradually and taste as you go. First toss the dressing with the celeriac and pear, then sprinkle the hazelnuts over the top at the last minute so they keep their bite. If you want to get ahead, you can prepare the dressing and toasted nuts separately. It’s best to cut and mix the celeriac and pear shortly before eating; a mixed salad can release moisture in the fridge and lose some of its crunch.
Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes, until fragrant and lightly colored. Shake the pan regularly. Let cool, then roughly chop.
In a large bowl, whisk the Dijon mustard with the apple cider vinegar and olive oil until smooth. Season with the salt and a few grinds of black pepper.
Peel the celeriac and cut it into fine matchsticks. Just before mixing, cut the pear into thin strips. Roughly chop the parsley.
Toss the celeriac, pear and parsley with the dressing. Taste and add more salt or pepper if needed.
Arrange the salad on a serving platter and sprinkle the chopped hazelnuts over it just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.