Cut off all those gnarly bumps and root hairs from the outside of a celery root; and you’re left with a vegetable that imparts a delicate and refined flavor to whatever you add it to. In this recipe, I mix shredded celery root with pears and toss them in a light white wine vinaigrette. Add some nuts for crunch and you have a light refreshing and elegant salad that is delicious all year round and Passover too.
Prep time: 30 minutes
Celery Root and Pear Salad
By March 13, 2016Published:
- 8 Servings
- 4 medium Ripe Bosc/Anjou Pears peeled, cored and cut into long quarters
- 1/2 cup Olive Oil
- 3 teaspoons sugar
- 3 tablespoons fresh lemon juice
- 1 large celery root Peeled
- 8 tablespoons white wine vinegar
- Salt & Freshly Ground Black Pepper to taste
- 2/3 cup unsalted pistachios shelled
- 1 large radicchio optional
- 1 electric food processer shredder disc inserted
- 2 medium mixing bowls
- 1 colander or slotted spoon
- Take each quarter of pear and slice it into three long slices. Place all pear slices in a mixing bowl. Sprinkle pears with oil, sugar and lemon juice. Toss gently. Refrigerate for one hour.
- Cut celery root in pieces able to fit into the feeder of your processor. Shred the celery root and scrape into a bowl. Toss with white wine vinegar. Refrigerate for 30 minutes.
- Remove celery root from vinegar with a slotted spoon and add to pears. Toss gently. Taste. Season with salt and pepper. Taste again. Adjust seasoning. Add pistachios and toss gently again. Line a serving bowl with radicchio leaves and spoon the salad into the center. Serve chilled. You can also arrange a radicchio leaf on each salad plate and spoon some of the salad in the middle. It makes a very light and delicious first course.