Food & Cooking Recipes Salad Recipes Winter White Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil. Ingredients 1 small head frisee or escarole 2 large heads Belgian endive 1 bulb fennel 1 leek, split lengthwise and thoroughly washed 1 stalk celery ½ cup whole hazelnuts 2 tablespoons white-wine vinegar ½ teaspoon Dijon mustard Salt and freshly ground pepper 6 tablespoons hazelnut oil Directions Tear frisee into medium pieces. Separate endive leaves. Quarter fennel bulb and slice as thinly as possible, using a mandoline or vegetable slicer. Slice one half of leek thinly crosswise, reserving other half for another use. Peel celery and slice paper thin on the diagonal. Refrigerate vegetables in covered bowls until ready to use. Toast hazelnuts at 350 degrees until skins blister and they give off a nutty aroma. Wrap in a clean kitchen towel and, when cool enough to handle, rub off skins. Set aside to cool completely. Whisk together vinegar, mustard, and salt and pepper to taste. Slowly add the oil. Toss each vegetable separately with a little dressing, and arrange on cold plates. Crush hazelnuts lightly with the back of a knife and sprinkle over each salad. Serve immediately. Print