Celery Root and Pear Salad

Celery Root and Pear Salad

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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 Gloria Kobrin Published: March 13, 2016

  • Yield:

  • 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


  1. 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.
  2. 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.
  3. 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.