Shaved Veggie Salad with Toasted Hazelnuts
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy hazelnuts, bright lemon juice, assertive Dijon mustard, garlic, and great olive oil make up the dressing for this fresh beautiful salad. It features vegetables such as zucchini, celery, and fennel, that are left crisp and uncooked, and then thinly sliced for optimal texture. They're tossed with arugula, for more lovely green color and a nice peppery bite, and then shaved Parmigiano Reggiano or Grana Padano and toasted hazelnuts are added to the mix. Celery leaves and fennel fronds make a beautiful garnish.
Ingredients
Shelled hazelnuts (unsalted, dry-roasted or raw, no sugar added)
1 oz
Extra virgin olive oil
2 tsp
Fresh lemon juice
1½ tsp
Dijon mustard
½ tsp
Garlic
1 clove(s)
Water
1 Tbsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Uncooked zucchini
1 medium
Celery
1 rib(s), medium
Uncooked fennel bulb
1 item(s)
Arugula
4 oz
Shaved Parmigiano Reggiano cheese
1 oz
Instructions
1
Preheat the oven to 400°F.
2
Put 1 oz blanched hazelnuts on a baking sheet and roast for 7-8 minutes until golden. Remove from oven, and after they’ve cooled, roughly chop.
3
In a small bowl, combine 2 teaspoons extra virgin olive oil, 1 ½ teaspoons lemon juice, 1⁄2 teaspoon Dijon mustard, 1 crushed garlic clove, and 1 tablespoon cold water to make a dressing. Season with salt and pepper to taste.
4
Trim 1 zucchini and slice into ribbons using a vegetable peeler. Trim and finely chop 1 celery stalk, reserving the leaves. Trim and thinly slice 1 fennel bulb, with a mandolin, if possible, reserving the fronds.
5
Put the zucchini, celery, fennel and 3-5 oz arugula in a serving bowl and toss with the dressing.
6
Stir in 1 oz shaved Parmigiano Reggiano or Grana Padano and the hazelnuts, then serve with the reserved celery leaves and fennel fronds scattered on top.
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