Recipes Salad:

Celery, Fennel, & Apple Salad with Pecorino and Hazelnuts

Athena Calderone for Food & Wine
Celery, Fennel, & Apple Salad with Pecorino and Hazelnuts


Serves 4

2 honey crisp apples, cored, halved and sliced thin

2 fennel bulbs – trimmed, halved and sliced thin on a mandoline

3 celery stalks – cut into ¼ inch slices on the bias

small bunch of basil leaves roughly torn

¾ cup of hazelnuts – toasted, skin removed and halved

Juice from one lemon

3 tablespoon of EVOO plus extra for drizzling

2-3 oz chunk quality Pecorino for shaving

Maldon sea salt

Fresh ground pepper

The Prep

Toast you hazelnut in a saute pan until golden brown. Immediately place your nuts, while still hot, in a clean kitchen towel and rub the nuts together – this removes the skin with ease. Roughly chop your nuts and set aside

In a large bowl combine your fennel, celery and apple. Season with lemon, olive oil, salt and pepper and toss. Add your torn basil & hazelnuts. Plate your salad. Finish each plate with a shaving of fresh pecorino, fresh cracked pepper and a drizzle of olive oil.

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