Roasted Parsnip, Celery Heart, and Apple Salad
Celery hearts are the tender, pale-green inner stalks in a celery bunch.
Recipe information
Yield
serves 6
Ingredients
Hazelnut Vinaigrette
Preparation
Step 1
Preheat the oven to 375°F. Toss the parsnips with the oil; season with salt and pepper. Spread the parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on the sheet on a wire rack.
Step 2
Divide the parsnips among 6 serving plates. Put the celery hearts and leaves, apple, and 1/4 cup vinaigrette in a nonreactive bowl; season with salt and pepper. Toss well, and arrange on top of the parsnips.
Hazelnut Vinaigrette
Step 3
Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
Step 4
Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.
Step 5
Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
