Pear and Celery Root Salad


The pear salad:

  • 3 medium Bosc, Devoe or D’Anjou pears, ripe but firm
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • ¼ cup Champagne vinegar
  • cup peanut or other neutral flavored vegetable oil

The celery root salad:

  • 2 cups shredded celery root
  • 1 ½ tablespoons mayonnaise
  • 1 ½ tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 cups torn red leaf lettuce
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      230 calories; 10 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 5 grams protein; 2 milligrams cholesterol; 407 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. 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.
  2. 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.
  3. 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

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