Fennel, Pear, Celery and Hazelnut Salad

A stunning winter salad from Deb Perelman’s newest creation; “Smitten Kitchen Every Day Triumphant & Unfussy New Favorites!” Come join us on Facebook in the group “Tuesday’s Menu” as we cook through this beautiful book!



Toss the fennel, celery and pear together in a big bowl, dress with lemon juice, olive oil and an unfrugal amount of salt and pepper and red pepper flakes.

Taste, adjust and add more of any seasoning if needed. Scatter the hazelnuts and parmesan on top of the salad mix, lightly toss one more time, then dig in.

The salad will keep in the fridge for 2 days, but the pear will eventually soften.