Sliced Celery, Caper and Hazelnut Salad

This was to go with potatoes dauphinoise to cut through their richness, along with another salad as a comfort meal on Sunday night with C-Doo, Ms D and Ms A. This turned out particularly well, I was very happy with it. A lot of the flavour came from the rapeseed oil , which has a nutty taste and is extremely good for you too. 

This served 4 as a side salad. 


4/5 sticks of celery, cleaned and sliced fairly thinly. Stop before you reach the woody bit at the top. And if the celery has nice leaves, take them off and cut them up to add in too.

2 tablespoons capers

juice ½ lemon

3 tablespoons extra virgin, cold press, rapeseed oil

teaspoon sugar

small handful of halved hazelnuts (dry toasted in a pan, then rubbed in a tea towel to remove skin)

How I made it:

Mix together oil, lemon juice, sugar, and a good pinch of salt. Toss the celery and the capers in the dressing. Mix in hazelnuts. Check for seasoning. Add more salt if desired. 

Eaten with:

Potatoes dauphinoise, a big green salad and a lovely bottle of Picpoul de Pinet from Languedoc, brought by Ms. A. This would go especially well with some white fish too. 


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