The arugula and celeriac share a bright sharpness, and both echo the warm nutty hazelnuts. A White Balsamic Hazelnut Vinaigrette is called for, but a modified Remoulade (less mustard, red wine vinegar or white balsamic vinegar instead of lemon juice) would work as well.
INGREDIENTS:
1 bunch of arugula, large stems removed, washed and dried 1 medium celeriac, peeled and shredded into fine matchsticks ½ cup toasted and peeled hazelnuts, chopped Salt (large flake such as Murray River, Maldon, or Sel de Camargue preferred) to taste Pepper to taste 1 cup (or as needed) White Balsamic Hazelnut Vinaigrette (see recipe)METHOD:
Put the celeriac into a non-reactive bowl and dress with the vinaigrette, using just enough to coat the shreds plus 2 tablespoons more. Season lightly with pepper and toss to coat the shreds evenly.
Scatter half the hazelnuts over the shreds and again toss to combine.
Carefully fold in the arugula, then taste to see if there is enough dressing. (The dressing should just coat everything and not weigh the leaves down.) Add a little more if needed.
Divide the salad between 4 chilled plates and scatter a few flakes of salt over the salad, then scatter the rest of the nuts over the salads and serve right away.
Chef’s Notes:
You could substitute toasted almonds for the hazels, and use almond oil in the dressing instead of hazelnut oil.
Serves: 4
Source: Chef Andrew E Cohen
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