Crunchy Pear and Celery Salad
photo by Brooke the Cook in
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 4 stalk celery, trimmed and cut in half lengthwise
- 29.58 29.58 ml raspberry vinegar or 29.58 ml other fruit vinegar
- 29.58 ml maple syrup (original recipe called for honey)
- 1.23 ml salt
- 2 ripe pears, diced (preferably red Barltett or anjou for their crispness)
- 236.59 ml finely diced white cheddar cheese
- 118.29 ml chopped pecans, toasted (see NOTE)
- fresh ground pepper
- 6 leaf butterhead lettuce (I usually use romaine) or 6 leaf other lettuce (I usually use romaine)
directions
- 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.
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Reviews
-
This was fantastic. DH couldn't stop raving. Made as directed with apple cider vinegar, maple syrup, pecans, white cheddar, celery, and red pears. Looked beautiful and tasted great. The flavors went very well together and the syrup gave it a pleasant sweetness that you don't often find in dressings. Will definitely make again.
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This is a delicious salad which is quick and easy to make. I didn't bother to soak my celery and it was still quite crispy. I did use honey instead of the maple syrup and local Wisconsin organic pears. I didn't happen to have any cheddar but had some organic mozzarella from a local farm which had good flavor and texture. It really let the pears shine.
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Tweaks
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This is a delicious salad which is quick and easy to make. I didn't bother to soak my celery and it was still quite crispy. I did use honey instead of the maple syrup and local Wisconsin organic pears. I didn't happen to have any cheddar but had some organic mozzarella from a local farm which had good flavor and texture. It really let the pears shine.
RECIPE SUBMITTED BY
I live in Los Angeles County. Married 25 years. 3 kids ages 24, 21 and 12. I'm a math professor and a computer tech. The picture above is me running in the Los Angeles Marathon (the first time I did it) on March 4, 2007. I'm smiling because the picture was taken at mile 3. I wasn't smiling by the end. LOL. I've since done the Long Beach Marathon in Oct. 2007 and I did L.A. again in March 2008. The third time was the trick. I finally had a good race and I qualified to run the Boston Marathon which I did in April 2009. Now I'm into triathlon, since summer 2009.
Besides cooking/baking I've recently started knitting again (Jan. 2008) and can be found at Ravelry.com most days.
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