Celery Root Salad with Pear and Hazelnuts

Name: Celery Root Salad with Pear and Hazelnuts
Ingredients: 2 tablespoons, lemon juice; 1 1/2 tablespoons, Dijon mustard; 1 teaspoon, honey; 1/2 teaspoon, table salt; 3 tablespoons, vegetable oil, or canola; 3 tablespoons, sour cream; 1/4 cup, whole hazelnuts; 1 , medium celery root (13 - 14 ounces), peeled and rinsed; 1/2 , pear, ripe but firm, grated; 2 , scallions, sliced thin; 2 teaspoons, minced fresh parsley leaves; 2 teaspoons, minced fresh tarragon leaves (optional)

Side Dishes
Fruit
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated March/April 1999

We discover how to avoid the twin problems of these salads--blandness and a dressing that overpowers the celery root--and also figure out the best way to grate this vegetable.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6 as a side dish

Why This Recipe Works

This is a members' feature.