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For the dressing

Nutrition: per serving

  • kcal322
  • fat26g
  • saturates3g
  • carbs12g
  • sugars10g
  • fibre6g
  • protein11g
  • salt1.36g
    low

Method

  • step 1

    Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.

  • step 2

    Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.

  • step 3

    Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.

Recipe from Good Food magazine, October 2006

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.6 ratings

flauffy

A star rating of 4 out of 5.

I made the salad without the bacon and it was a really interesting winter side dish. If I wanted to make this a main I'd consider adding some blue cheese.

flirtinflight

A star rating of 5 out of 5.

I made this for my husband and I last night and it was absolutely delicious! I can't believe no one has commented on this recipe before. I couldn't find hazelnut oil so used olive oil, but still divine.

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