Lunche for 8

Celery Pear Hazelnut Salad

Name: Celery Pear Hazelnut Salad
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large ripe pear; 1/2 cup extra-virgin olive oil; 2 tbsp unfiltered apple cider vinegar; 1 tbsp honey; 1/2 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 1 tbsp fresh lemon juice; 1 tbsp minced fresh tarragon; 8 ribs celery; 1 small fennel bulb; 1 1/2 pears; 1/2 cup hazelnuts (optional); 1/2 cup shaved parmesan (optional); 1/2 cup golden raisins; 2 tbsp chopped fresh tarragon (optional); fennel fronds (optional)

Crisp celery, fennel, pears, raisins, and hazelnuts are tossed with a bright apple cider dressing.

$1.18per serving $

25 minstart to table

8servings

American Gluten-free Budget Lunches Side dishes No-cook Back to school Summer

Ingredients

1 large ripe pear
1/2 cup extra-virgin olive oil
2 tbsp unfiltered apple cider vinegar
1 tbsp honey
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 tbsp fresh lemon juice
1 tbsp minced fresh tarragon
8 ribs celery
1 small fennel bulb
1 1/2 pears
1/2 cup hazelnuts (optional)
1/2 cup shaved parmesan (optional)
1/2 cup golden raisins
2 tbsp chopped fresh tarragon (optional)
fennel fronds (optional)

Steps

Whisk the olive oil, vinegar, honey, lemon juice, salt, pepper, and minced tarragon in a large bowl.
Thinly slice the celery, fennel, and pears.
Add the sliced vegetables, pears, raisins, hazelnuts, parmesan, and chopped tarragon to the bowl.
Toss the salad with the dressing until evenly coated.
Let the salad stand for 10 minutes, then garnish with fennel fronds.