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Horseradish punches up crisp apples, celery root, and paper-thin fennel
Milk Street Bowtie Apple, Celery Root and Fennel Salad with Hazelnuts

Apple, Celery Root and Fennel Salad with Hazelnuts

20 minutes

Free

This is a winter salad with a bold, bright crunch that pairs admirably with the hearty roasts and stews of cold-weather eating. We start with tart apples combined with thin slices of fennel root, the aromatic herb that traditionally was one-third of the herbal trinity that was key to absinthe (the other two herbs were anise and wormwood). We rev up the crisp factor with celery root, an often overlooked but delicious vegetable with a mild celery-like taste, and add spicy kick with fresh horseradish. Although more usually found in jarred form, fresh horseradish can be found in better grocers and supermarkets. We grate ours for full potency the better to unlock its pungent power. The science at work here is that the root contains natural compounds known as glucosinolates, including a major player called sinigrin. When the horseradish is grated the cells are damaged releasing an enzyme that converts the sinigrin (and the other glucosinolates) to strong, pungent, burning compounds. Sinigrin' is converted to allyl isothiocyanate, which is not very stable and breaks down with time. Vinegar and salt slows that process, preserving the bite. Note: make sure you grate in an open and well-ventilated space since the compounds are quite volatile. If you’re more inclined to the mild, or find yourself with a particularly fiery root, pungency can be tempered by briefly blanching the horseradish before grating.

1 small shallot, grated
1 1/2 tablespoons cider vinegar
3 tablespoons lightly packed grated fresh horseradish
3 tablespoons extra-virgin olive oil
1 teaspoon honey
Kosher salt and ground black pepper
1 Granny Smith apple, cored and cut into matchsticks
1/2 small celery root (about 8 ounces), peeled and cut into matchsticks
1 medium fennel bulb, trimmed and thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 cup hazelnuts, toasted and coarsely chopped
Ingredients
  • 1

    small shallot, grated

  • tablespoons cider vinegar

  • 3

    tablespoons lightly packed grated fresh horseradish

  • 3

    tablespoons extra-virgin olive oil

  • 1

    teaspoon honey

  • Kosher salt and ground black pepper

  • 1

    Granny Smith apple, cored and cut into matchsticks

  • ½

    small celery root (about 8 ounces), peeled and cut into matchsticks

  • 1

    medium fennel bulb, trimmed and thinly sliced

  • ½

    cup chopped fresh parsley

  • ¼

    cup chopped fresh mint

  • ½

    cup hazelnuts, toasted and coarsely chopped

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Apple, Celery Root and Fennel Salad with Hazelnuts

Get Ready to Cook

6

Servings

20 minutes

Ingredients
  • 1

    small shallot, grated

  • tablespoons cider vinegar

  • 3

    tablespoons lightly packed grated fresh horseradish

  • 3

    tablespoons extra-virgin olive oil

  • 1

    teaspoon honey

  • Kosher salt and ground black pepper

  • 1

    Granny Smith apple, cored and cut into matchsticks

  • ½

    small celery root (about 8 ounces), peeled and cut into matchsticks

  • 1

    medium fennel bulb, trimmed and thinly sliced

  • ½

    cup chopped fresh parsley

  • ¼

    cup chopped fresh mint

  • ½

    cup hazelnuts, toasted and coarsely chopped

Step 1 of 1

Toss and serve

1
small shallot, grated
tablespoons cider vinegar
3
tablespoons lightly packed grated fresh horseradish
3
tablespoons extra-virgin olive oil
1
teaspoon honey
1
teaspoon Kosher salt
½
teaspoon ground black pepper
1
Granny Smith apple, cored and cut into matchsticks
½
small celery root (about 8 ounces), peeled and cut into matchsticks
1
medium fennel bulb, trimmed and thinly sliced
½
cup chopped fresh parsley
¼
cup chopped fresh mint
½
cup hazelnuts, toasted and coarsely chopped

In a large bowl, combine the shallot and vinegar. Let sit 10 minutes. Mix in the horseradish, oil, honey, 1 teaspoon salt and ½ teaspoon pepper. Add the apple, celery root and fennel, then toss to coat. Stir in the parsley and mint, then sprinkle with hazelnuts.

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