Fennel, Pear, Celery, and Hazelnut Salad

From inthekitchenwithkath.com

(Adapted from Deb Perelman’s recipe in Smitten Kitchen Every Day)

Serves 3 – 4


1 medium (about 1 pound) fennel bulb, thinly sliced, with some fronds saved for garnish

2 large celery stalks

¾ medium pear (red D’Anjou is especially pretty), halved, cored, and thinly sliced

Juice of 1 lemon

2 tablespoons olive oil

Kosher salt and freshly ground pepper

½ cup hazelnuts, toasted, skinned, and cooled

½-ounce piece of Pecorino Romano cheese, shaved (That’s what I had and used. You could use Parmesan as Deb did.)


1.   Toss the fennel, celery and pear together in a bowl.

2.   Add the lemon juice, olive oil, and a generous amount of salt and pepper and toss.

3.   Add the hazelnuts and cheese; toss and serve garnished with the fennel fronds.