Best Pear And Celery Salad Recipes

PEAR AND CELERY ROOT SALAD

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

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk together in a large bowl the vinegar, maple syrup and salt. Add pears and stir gently to coat. Add celery, cheese and pecans, stirring to combine. Season with pepper.
• Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
• Serve either chilled or at room temperature.
• NOTE: To toast the nuts, cook in a small dry skillet over medium-low heat, stirring constantly until fragrant and slightly browned (about 2 to 4 minutes).
• VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.

ASIAN PEAR, CELERY, AND ARUGULA SALAD

Steps:

• Whisk together oil and vinegar in a large bowl. Add celery, arugula, and pear; season with salt and pepper. Toss to coat.

CRUNCHY PEAR AND CELERY SALAD

Steps:

• Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
• Whisk vinegar, honey, and salt in a large bowl until blended.
• Add pears; gently stir to coat.
• Add the celery, cheese, and pecans; stir to combine. Season with pepper.
• Divide the lettuce leaves among six plates and top with a portion of salad. Serve at room temperature or chilled.

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

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.

CELERY, PEAR AND HAZELNUT SALAD

Steps:

• Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts. In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.

PEAR AND CELERY SALAD

Steps:

• 1. Combine pears, celery and nuts. Squeeze the lemon juice over all and drizzle on the oil. Add the sugar, salt and pepper and toss to coat well. Serve over pretty lettuce leaves.