Pear and Celery Root Salad
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
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Ingredients
- 3medium Bosc, Devoe or D'Anjou pears, ripe but firm
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 2teaspoons sugar
- ¼cup Champagne vinegar
- ⅓cup peanut or other neutral flavored vegetable oil
- 2cups shredded celery root
- 1½tablespoons mayonnaise
- 1½tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2cups torn red leaf lettuce
The Pear Salad
The Celery Root Salad
Nutritional analysis per serving (4 servings)
332 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 2 grams protein; 651 milligrams sodium
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.
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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.