Crunchy Pear and Celery Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Eating Well magazine, one of my favorite salads. The flavors blend so well and compliment and the textures are marvelous. If you have the white cheddar with a red pear, the colors are nice. When I get a green pear I just use yellow cheddar. Ingredients:
4 stalks celery, trimmed and cut in half lengthwise |
2 tablespoons cider vinegar or 2 tablespoons pear vinegar or 2 tablespoons raspberry vinegar or 2 tablespoons other fruit vinegar |
2 tablespoons maple syrup (original recipe called for honey) |
1/4 teaspoon salt |
2 ripe pears, diced (preferably red barltett or anjou for their crispness) |
1 cup finely diced white cheddar cheese |
1/2 cup chopped pecans, toasted (see note) |
fresh ground pepper |
6 leaves butterhead lettuce (i usually use romaine) or 6 leaves other lettuce (i usually use romaine) |
Directions:
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. 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.
3. Place the 6 lettuce leaves on plates and divide the salad, placing a portion on top of the lettuce on each plate.
4. Serve either chilled or at room temperature.
5. 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).
6. VARIATION: Instead of cheddar and pecans, try a good Parmesan and toasted walnuts.
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