Autumn Salad with Apples, Smoked Bacon and Celery Root

• green beans↗250 g

  trimmed

• apples for eating↗2

  e.g., Cox's

• celery root↗¼
• lemon juice↗
• blanched hazelnuts50 g
• sunflower oil↗1 tbsp
• slices of smoked streak bacon8

  cut into small pieces

• handfuls of lettuce leaves, e.g., frisée4

  or arugula

• hazelnut butter↗4 tbsp

  butter

• apple cider vinegar↗1 tbsp
• Dijon mustard↗1 tsp

Step-by-step instructions

1. 1

   In a small bowl whisk together all dressing ingredients with the spices, then set aside. In a large pot bring salted water to a boil and blanch the beans for 5‑6 minutes until they remain slightly crisp. Drain, rinse with cold water and set aside. Peel the apples and celery root, slice them into thin matchstick strips, then toss with lemon juice to prevent browning.

2. 2

   Heat a skillet over medium heat and toast the hazelnuts for a few minutes until golden. Transfer them to a board and coarsely chop.

3. 3

   Return the skillet to the heat, add sunflower oil and fry the bacon until crisp. To assemble the salad, place the beans, celery root, apples and lettuce in a large bowl, add most of the dressing and toss gently. Divide the salad among four plates, sprinkle with the toasted bacon, scatter the hazelnuts, drizzle with the remaining dressing and serve.