Ingredients
Preparation
1. Place the peeled celery roots in a bowl; sprinkle with salt and cover with a clean cloth. Refrigerate for 20 minutes.
2. Meanwhile, in a hot pan without fat, brown the hazelnuts for 2 minutes. Remove from heat.
3. Chop the hazelnuts in a robot and let cool.
4. In a bowl, mix the horseradish, lemon juice, pepper, vinegar, and olive oil.
5. Add the apricots, chopped hazelnuts, lemon zest, and chopped parsley. Mix and set aside.
6. Rinse the celery under running water for 8 minutes to desalt it. Squeeze the celery in your hands to remove the water. Dry in a clean cloth and transfer to the bowl with the other ingredients. Mix gently.
7. Refrigerate for 1 hour before serving.
Celery Root Salad with Apricots and Hazelnuts
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The celery root salad with apricots and hazelnuts is a delicious and original recipe that combines the crunch of hazelnuts and the sweetness of dried apricots. The horseradish and lemon vinaigrette adds a touch of freshness and will enhance the flavor of the celery. This salad is perfect as a side dish for your summer meals, bringing color and flavor to your tables.
