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Apple, celery and Roquefort salad with roasted hazelnut-raisin dressing

To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken.
Apple, celery and Roquefort salad with roasted hazelnut-raisin dressing

Apple, celery and Roquefort salad with roasted hazelnut-raisin dressing

Chris Court
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10M
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18M

To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken. If you can’t find Roquefort, substitute another blue cheese that’s not too creamy and has a bit of bite.

Ingredients

Roasted hazelnut-raisin dressing

Method

Main

1.For roasted hazelnut-raisin dressing, preheat oven to 180C and roast hazelnuts on an oven tray until golden (6-8 minutes), then, while still warm, place hazelnuts in a clean tea towel and rub the skins off. Coarsely chop hazelnuts and set aside to cool (20 minutes). Whisk together remaining ingredients, then stir in the hazelnuts and season to taste.
2.Toss remaining ingredients gently in a large bowl, add dressing to taste, toss to coat and combine, season to taste and serve.

Drink suggestion by Max Allen

Notes

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