Pear and Celery Root Salad
Published January 8, 1994
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE PEAR SALAD
3 medium Bosc, Devoe or D'Anjou pears, ripe but firm
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons sugar
¼ cup Champagne vinegar
⅓ cup peanut or other neutral flavored vegetable oil
THE CELERY ROOT SALAD
2 cups shredded celery root
1 ½ tablespoons mayonnaise
1 ½ tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
2 cups torn red leaf lettuce
Nutritional analysis per serving (4 servings)
32 grams carbs; 2 milligrams cholesterol; 332 calories; 15 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 6 grams fiber; 651 milligrams sodium; 2 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the pear salad, peel and quarter the pears. Cut away the cores and cut each quarter into 3 slices. Toss in a bowl with salt, pepper, sugar, vinegar and oil. Refrigerate for 1 hour, tossing ingredients at least once more.
- Step 2
To make the celery root salad, place the celery root in a bowl and mix in the mayonnaise and lemon juice. Season to taste with salt and pepper. This salad can be made ahead and refrigerated.
- Step 3
To assemble the salad, place the lettuce in a bowl. Add a little of the vinaigrette from the pears and toss to coat the leaves. Divide the lettuce among 4 plates. Fan the pears in a circle around the lettuce. Place a small mound of the celery root salad in the center of each plate. Serve immediately
Private Notes
Comments
The peanut oil really made this great. Wonderful set of tastes and textures, and beautiful to look at. Adding to winter salad repertoire.