Roasted Celeriac Salad with Lemon and Hazelnuts

Name: Roasted Celeriac Salad with Lemon and Hazelnuts
Ingredients: 1 medium celeriac about 700 g; 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp black pepper; 60 g hazelnuts; 1 lemon; 1 tbsp apple cider vinegar; 1 tsp honey; 3 tbsp olive oil; 2 small heads radicchio about 180 g total; 2 small firm pears; 15 g flat-leaf parsley

Salad - Roasted Celeriac Salad with Lemon and Hazelnuts by Scarlett O. - Recipia

Roasted Celeriac Salad with Lemon and Hazelnuts is a fresh autumn salad built around golden cubes of roasted celeriac. Lemon dressing, crisp radicchio, ripe pear, and toasted hazelnuts keep it bright and textured. The celeriac is roasted until browned at the edges but still creamy inside, then piled over the raw leaves rather than mixed through them. I like using two small pears here; they are easier to slice neatly and less likely to turn soft while the celeriac cooks. Choose a celeriac that feels heavy and firm, without soft patches. A large root may need another 5 to 10 minutes in the oven, while small, evenly cut pieces finish sooner. If the radicchio is especially bitter, use one head instead of two and add a little extra pear. The dressing can be made while the tray is in the oven. Taste it before tossing: a sharp lemon may need the full teaspoon of honey, and a watery lemon may need another small splash of juice. The salad is best assembled while the celeriac is warm and the hazelnuts are still crisp. Prep: 20 minutes. Cook: 40 minutes. Total time: 60 minutes. Serves 4. Calories: about 360 per serving.

Ingredients

1 medium celeriac about 700 g
1 tbsp olive oil
1/2 tsp fine salt
1/4 tsp black pepper
60 g hazelnuts
1 lemon
1 tbsp apple cider vinegar
1 tsp honey
3 tbsp olive oil
2 small heads radicchio about 180 g total
2 small firm pears
15 g flat-leaf parsley

Preparation

1. Heat the oven to 220°C. Line a large baking tray with baking paper. 2. Peel the celeriac, cut it into 2 cm cubes, and toss it with 1 tbsp olive oil, 1/2 tsp salt, and the black pepper. Spread it over the tray and roast for 25 minutes. 3. Turn the celeriac, scatter the hazelnuts over one side of the tray, and roast for 6 to 8 minutes more. Remove the hazelnuts if they are browned, then continue roasting the celeriac until golden at the edges, about 5 to 8 minutes longer. 4. Whisk the lemon zest, lemon juice, apple cider vinegar, honey, 3 tbsp olive oil, and the remaining 1/4 tsp salt in a small bowl. 5. Trim and thinly slice the radicchio. Core the pears and slice them into thin wedges. Chop the parsley and toss the radicchio, pears, and parsley with two-thirds of the dressing. 6. Divide the leaves and pears among four plates. Add the warm celeriac, roughly chop the hazelnuts, and scatter them over the salad. Spoon over the remaining dressing and serve.

Substitutions and variations

Use walnuts in place of hazelnuts, or replace the pears with firm apple slices. For a gluten-free salad, the recipe needs no changes; it is also dairy-free as written.

Nutrition

Approximate nutrition per serving: 360 kcal, 7 g protein, 42 g carbs, 22 g fat.

Storage

Keep the roasted celeriac and dressing separately in the refrigerator for up to 2 days. Rewarm the celeriac at 200°C for 8 minutes and dress the leaves just before eating.