Pear and Celery Salad
This is a delicious salad. You do not have to use witlof if you don't have it available - it just adds a little bitter flavour and crunch to the dish, which is kind of nice! You can also use apple - but when pears are in season, go for the pears! I use the white balsamic so that the colours are white and green and remain so - you can use regular balsamic if you wish - or a white wine vinegar 🙂 serves 4 - a bowlful each as a starter..............
- 1/2 iceberg lettuce
- 1 witlof “bulb” Belgain Endive
- 1 pear halved, cored and peeled
- 3 inner stalks of celery the almost white ones plus their leaves
- 1/3 telegraph cucumber
- 3 spring onions
- lemon juice
- 1 tbs honey
- 1/2 cup olive oil
- 2 tbs white balsamic
- salt and pepper
- parmesan - optional
Thoroughly wash and dry the iceberg lettuce.
Chop the root end of the witlof to release the leaves. Peel away the leaves so that they are separated. Wash and dry thoroughly.
Finely chop the pear flesh, the celery and the cucumber into tiny cubes (brunoise)
Use the whites of the spring onions and slice as finely as possible.
Place each of the ingredients into separate bowls and cover the pear with cold water and a squeeze of lemon juice.
Your salad ingredients are completely ready. The dressing can be made in a jar and then it can all be tossed together when you are ready to serve.
Dressing: add the honey, balsamic and oil to a jar and give a good shake to combine.
Pile the lettuce and witlof into a salad bowl.
Drain the pear and add to the lettuce leaves along with the other chopped ingredients.
Crack some salt and pepper over the salad and pour 1/2 the dressing on.
Toss gently. Check by tasting some lettuce if you have enough dressing. Add as you need, until you are happy.
The flavour of the dressing will accentuate the flavours of the salad, but you don’t want it to drown the dish.
Add shaved parmesan, if you like. (it will provide a salty dimension to the salad)
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