Celery, Apple and Lettuces with Hazelnuts & Herbaceous Yogurt Dressing

Celery, Apple and Lettuces with Hazelnuts & Herbaceous Yogurt Dressing

Serves 2 

For the Herbaceous Yogurt Dressing 

1 tablespoon minced shallot 
2 tablespoons white wine vinegar 
3 tablespoons yogurt 
1 tablespoon olive oil  
1 tablespoon minced dill 
1 tablespoon minced salad burnet (or other herb of your choice) 
Kosher salt 

In a small bowl, combine the shallot and vinegar with a big pinch of salt. Let sit for 10 minutes. Whisk in the yogurt, olive oil, and herbs. Season to taste with salt and add a mix of additional vinegar/lemon juice and olive oil to thin. Set aside. 

To Assemble & Serve

5 ounces lettuce, washed and torn into pieces 
4 ounces celery, peeled with a vegetable peeler or sliced on a steep bias with a knife 
1 small or ½ large apple, thinly sliced  
⅓ cup toasted hazelnuts, roughly chopped
Small handful of dill fronds  
Flaky salt 

In a large bowl, combine the lettuce, celery (see note), apple, ⅔ of the hazelnuts, and a big pinch of salt. Drizzle with yogurt dressing, and toss to combine. Garnish with the remaining hazelnuts and dill fronds, and serve immediately. 

Note: If you have the time, soak the celery ribbons in cold water for at least 20 minutes. This will crisp them up and give them a fun wiggly shape. 


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