Best Pear And Celery Root Salad Recipes

PEAR AND CELERY ROOT SALAD

Pear and Celery Root Salad image

Provided by Molly O'Neill

Time 1h20m

Yield Four servings

Number Of Ingredients 11

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

Steps:

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.
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.
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

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 17 grams, TransFat 0 grams

LACQUERED SHORT RIBS WITH CELERY-ROOT PUREE AND CELERY-PEAR SALAD

Lacquered Short Ribs with Celery-Root Puree and Celery-Pear Salad image

There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 26

Ingredients

3 tablespoons safflower oil
5 pounds short ribs (5 to 6 pieces)
Coarse salt and freshly ground pepper
9 garlic cloves, coarsely chopped
4 shallots, coarsely chopped
1 large onion, coarsely chopped
2 dried red chiles, seeded and chopped
2 scallions, coarsely chopped
1 Asian pear, coarsely chopped
5 whole star anise
1 cup soy sauce
2 cups Gewurztraminer or Riesling wine
1 1/3 cups champagne vinegar
1/2 cup honey
3 ounces fresh ginger, sliced
5 cups water, or more as needed
2 medium celery roots, peeled and cut into 1-inch cubes
6 cups heavy cream
Coarse salt and freshly ground pepper
1 cup celery, thinly sliced diagonally
1 cup pear, cored and halved, thinly sliced lengthwise
1/2 cup thinly sliced scallions
1 jalapeno chile, seeded and thinly sliced (2 tablespoons)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
Coarse salt and freshly ground pepper

Steps:

Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with salt and pepper, and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add scallions, pear, star anise, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.)
Make the celery root puree: Bring celery root and cream to a boil in a medium saucepan. Reduce heat and simmer until celery root is tender, about 30 minutes. Strain celery root, reserving cream. Puree celery root with 2 cups of reserved cream in a blender until smooth. Season with salt and pepper. (Celery root puree can be made up to 1 day ahead; reheat over low heat.)
Make the celery-pear salad: Mix celery, pear, scallion, and jalapeno in a small bowl. Toss with oil and lime juice, and season with salt and pepper.
Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 10 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs on top of celery root puree, and drizzle with sauce. Top with pear salad.