Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 small garlic clove, pressed
1/4 cup hazelnut oil plus additional for drizzling (optional)
2 tablespoons olive oil
Salad:
1 medium celery root, peeled, cut into matchstick-size strips
1 medium fennel bulb, halved lengthwise, thinly sliced
1 unpeeled Gala apple, cut into strips
Parmesan cheese shavings
Preparation
For vinaigrette:
Step 1
Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
For salad:
Step 2
Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
Nutrition Per Serving
Per serving 160.2 kcal calories
77.5 % calories from fat
14.0 g fat
1.4 g saturated fat
0 mg cholesterol
9.1 g carbohydrates
2.6 g dietary fiber
4.8 g total sugars
6.5 g net carbohydrates
0.9 protein
#### Nutritional analysis provided by Bon Appétit
