Friday, 21 November 2014

Pear & Celeriac Salad

Here is a very simple little salad that goes together quickly, with great crunch, and a lovely mix of flavours. It's very pretty too!

We had a great crop of celeriac this year; the weather was perfect for it. Look for it at farmers markets; it often seems strangely expensive in grocery stores.

4 to 6 servings
20 minutes prep time

Pear & Celeriac Salad

Make the Dressing:
1 tablespoon apple cider vinegar
1 teaspoon horseradish (or maybe a little more)
3 tablespoons mayonnaise (light is fine)
1/4 teaspoon salt
freshly ground black pepper to taste

Whisk together the above ingredients, in a small bowl or jar.

Make the Salad:
1/4 cup pumpkin seeds
1 cup julienned or finely diced peeled carrot
2 cups julienned or finely diced peeled celeriac
1 tablespoon lemon juice
1 large firm-ripe bosc pear

Toast the pumpkin seeds in a dry skillet over medium-high heat until slightly browned, and some of them "pop". Turn them out onto a plate to cool.

Peel and cut up the carrot as you like. Peel and cut up the celeriac similarly, and put the pieces into a bowl of water acidulated with the lemon juice while you work, to prevent them turning brown. If the skin is nice on the pear, do not peel it; otherwise, peel the pear, then core it and chop it into compatible pieces. Add them to the celeriac.

Drain the celeriac and pears well, and mix them with the carrots. Toss them with the dressing. Taste, and adjust the seasoning; in particular, add a little more horseradish if you feel it could use it. Just before serving, sprinkle the pumpkin seeds over the salad.

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