Celeriac, Pear, Hazelnut Dressing & Beemster Recipe

Prepare celeriac

Trim root and top from celeriac. Using a sharp knife, peel away the tough skin until you reach the pale interior. Using a mandoline set to a thin slice (about 1.5 mm) or a sharp knife, slice the celeriac into very thin matchsticks or julienne. Place slices in a bowl and toss immediately with 1 tablespoon lemon juice to prevent browning.

Prepare pear

Core and thinly slice the whole pear (the 1 each from the Salad section) into 1–2 mm slices or thin wedges. If desired, toss lightly with a few drops of lemon juice to prevent browning; reserve half a small pear (0.5 each) for the dressing (already listed under Dressing).

Toast hazelnuts

If your hazelnuts are not toasted, preheat a skillet over medium heat. Add the hazelnuts and toast, shaking the pan, until fragrant and lightly browned, 5–7 minutes. Transfer to a clean kitchen towel, rub to remove most skins, let cool, then roughly chop 3 tablespoons for the salad and reserve 1 tablespoon for grinding into the dressing.

Assemble salad

In a large mixing bowl, combine the lemon-tossed celeriac and sliced pear. Add 2 tablespoons chopped parsley and most of the chopped hazelnuts, reserving a small portion for garnish. Season with 1 teaspoon sea salt and 1 teaspoon black pepper (adjust to taste). Toss lightly to combine.

Add cheese

Using a vegetable peeler, shave the Beemster cheese into thin ribbons and scatter over the top of the salad, reserving a few shavings to finish the plate.

Finish plating

Transfer salad to a serving platter or divide between plates. Drizzle the hazelnut-pear dressing (see Dressing) evenly over the salad. Sprinkle the remaining chopped hazelnuts, parsley, and finished Beemster shavings on top. Taste and adjust seasoning with additional salt or pepper if needed.

Prepare pear for dressing: finely dice the reserved 1/2 pear (0.5 each). For a smoother dressing, pulse the diced pear in a small food processor or blender until puréed (about 6–8 quick pulses). If you prefer a chunkier vinaigrette, finely dice and mash with a fork.

Grind 1 tablespoon toasted hazelnuts in a spice mill or with a mortar and pestle until they form a coarse powder. This adds body and a nutty flavor to the vinaigrette.

In a small bowl or jar, whisk together the pear purée, 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1/4 teaspoon fine sea salt and 1/4 teaspoon black pepper until smooth.

Slowly stream in 3 tablespoons extra-virgin olive oil while whisking continuously to emulsify the dressing. Alternatively, add all ingredients to a jar, seal, and shake vigorously until combined.

Taste and adjust: if the dressing is too tart, add a little more honey (up to 1 teaspoon). If it needs more acidity, add an extra 1/2 teaspoon vinegar. Stir in the ground hazelnut and whisk once more to incorporate. Let the dressing rest for 5–10 minutes to allow flavors to meld before using.