White Salad with Pomegranate and Hazelnuts

White Salad with Pomegranate and Hazelnuts

This is the perfect winter salad — bright and fresh with sweet bites of pomegranate contrasted with slightly salty bits of cheese and tart apple.┬áIf you’ve never purchased or used celeriac before, it’s not the prettiest┬ároot vegetable, but it’s relatively easy to peel and slice right away. And if you want to save yourself a bit of time, a mandolin is really helpful in making the matchbox slices for this salad. Ashley’s recipe did not call for hazelnuts, but I thought they’d add a nice crunch; feel free to use another nut or seed if you’d prefer.

Ever so slightly adapted from: Date Night In

Ingredients

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 1/2 tablespoons extra virgin olive oil
2 ounces (60g) celeriac (celery root), cut into matchsticks (about 3/4 cup)
1/2 tart apple, cut into matchsticks, about 3/4 cup
1/4 fennel bulb, thinly sliced (about 1/2 cup)
1/2 small leek, thinly sliced (white and light green parts only) (about 1/4 cup)
2 ounces (60g) aged white Cheddar, cut into matchsticks or tiny cubes, about 1/2 cup
1/4 cup (10g) pomegranate seeds
1/4 cup (30g) roasted hazelnuts, coarsely chopped (see note, below)
flake salt, for finishing
freshly ground black pepper, for finishing

Instructions

In a large bowl, whisk together the lemon juice, salt, and olive oil. Add the celeriac, apple, fennel, leek and Cheddar. Toss well to combine. Transfer to a serving dish and finish with pomegranate seeds, hazelnuts flake salt, and freshly ground black pepper. The salad can be made 4 to 6 hours ahead and store, covered in the refrigerator.

Note: For help or instructions on roasting nuts, I like this tutorial.