Pear and Celery Root Salad

Name: Pear and Celery Root Salad
Total time: 1 h 20 min
Yield: Four servings
Cuisine: new england
Ingredients: 3 medium Bosc, Devoe or D'Anjou pears, ripe but firm; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons sugar; 1/4 cup Champagne vinegar; 1/3 cup peanut or other neutral flavored vegetable oil; 2 cups shredded celery root; 1 1/2 tablespoons mayonnaise; 1 1/2 tablespoons fresh lemon juice; Salt and freshly ground black pepper to taste; 2 cups torn red leaf lettuce

By Molly O'Neill

Total Time: 20 minutes, plus 1 hour's refrigeration
Rating: (0)
Comments: Read comments

Featured in: Nuova England

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Ingredients

Yield:Four servings

The Pear Salad

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

The Celery Root Salad

2cups shredded celery root
1½tablespoons mayonnaise
1½tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
2cups torn red leaf lettuce

Ingredient Substitution Guide

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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