From the Piedmont region in the northwest corner of Italy comes this simple yet delicious celery salad mixed with hazelnuts for which this region is known and tuma d'Trausela cheese, a fresh curd made from raw cow's milk and produced in the Chiusella Valley near Turin. The texture is very soft and tender and the taste is sweet. Substitute a fresh mozzarella or a salted ricotta cheese, which is also delicious.
3 ribs celery, cut into 1/4-inch crosswise slices
1/2 pound tuma, fresh mozzarella, or ricotta salata cheese, cubed
1/2 cup chopped hazelnuts
2 tablespoons Filippo Berio extra virgin olive oil
1 teaspoon fresh squeezed lemon juice
Salt and pepper to taste
Radicchio leaves for garnish
Combine all the ingredients in a bowl; toss gently and serve on a bed of radicchio leaves for color.
This recipe is featured in show 1710 — Summer Salads.
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