Celery, Fennel, & Apple Salad with Pecorino and Hazelnuts

Athena Calderone for Food & Wine

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  • Ingredients

    • 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.