Photo: Anna Pelzer
Celery, Pear and Toasted Hazelnut Salad
7 ingredients
openrecipes
Removing the strings from the celery makes thinly slicing the stalks easier and ensures a tender base for this composed seasonal salad. Walnuts and walnut oil can be substituted for the hazelnuts and hazelnut oil.
Estimated Nutrition (whole recipe, rough)
235
Calories
1g
Protein
14g
Fat
30g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Celery Stalks | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 to 10 celery stalks
- 1/2 cup hazelnuts
- 2 1/2 Tbs. hazelnut oil
- 1 Tbs. white balsamic vinegar or pear vinegar
- 1/4 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 4 ripe pears, such as Bosc or Bartlett, peeled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes