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Delicious! Made this salad last night (substituting dry cranberries for the dates) and served it with Prime Rib, Mashed Potatoes, and Green Bean Casserole for my Dad’s Birthday dinner. Came together very quickly – surprisingly fresh with an acid zing and nice crunch. A good counter to the rest of the meal. The only reason I did not give this recipe five stars was the glazing of the hazelnuts was tedious & time-consuming on top of everything else I had to complete for the meal. Next time, I will make them ahead of time.
Looooooove this salad! And I’m not a fan of celery at all. Yes it takes some time but put on some tunes and enjoy the process. Didn’t change a thing.
The maple syrup never really “glazed” the hazelnuts, even though allowed to cool completely. Could I have made a mistake?
By “glaze” we mean coat. Not shiny or candied. So no, you did not make a mistake.
Made this salad on Christmas day to go with a beef tenderloin and the twice baked potatoes that are also on your site and it was a hit, as were the potatoes!
This is amazing! My SIL was licking the plate clean. The flavors are spot on and it’s very easy to make. Thank you!
We had this last night for Christmas dinner with roasted lamb and smashed potatoes. Couldn’t get our hands on hazelnuts, so used pecans and modified the prep accordingly. It was an amazing dish! We loved all the textures and the way the flavors went together. This is going on my list of dishes to do again and again–a list that grows longer with every post from you, Elise! Thank you!P.S.: Be sure to ad gluten-free to the index for this salad!
Done! and I’m so glad you liked the salad. Merry Christmas! ~Elise
Made this for Christmas Eve dinner – it was a huge hit! Followed recipe as written and wouldn’t make any changes for the next time. This is a keeper!
I did a trial run with the fresh fennel stalks instead of celery. I followed the recipe exactly except for the maple syrup, and the blue cheese. I used sugar and water to carmalize the hazelnuts, and I used feta instead of the blue cheese. It was amazing! Thanks once again for inspiration!
I have a bunch of fennel stalks, did you just slice them and leave the fronds on?
What a great combination!
It’s very difficult to get maple syrup here in Argentina…any suggestions for replacement? maybe caramelizing the hazelnuts with some demerara sugar?
Thanks so much!
Sure, sugar dissolved in a little water would do. ~Elise
Elise, when I was a child we always had a “relish” tray on the Christmas Eve buffet that included fennel stalks. I want to put fennel on my buffet this Christmas and this recipe looks like an excellent way to do it. If I omit the maple syrup and change the cheese, do you think it will work? If so, what cheese would you use with fennel? Thanks for so many well written recipes and Merry Christmas.
Hi Paula, your guess is as good as mine! Sounds good though. ~Elise
Some apples would be good in there too! What a delicious looking salad.
As someone who has eaten this salad many times now all I can say is that it tastes amazing. Fresh, creamy, with a variety of textures that keeps you intrigued and engaged in what you’re eating.