Crispy Pear and Celery Salad

Makes: 6 servings, 1 cup each
Active Time: 25 minutes
Total Time: 25 minutes


•    4 stalks celery, trimmed and cut in half crosswise
•    2 tablespoons cider, pear, raspberry or other fruit vinegar
•    2 tablespoons honey
•    1/4 teaspoon salt
•    2 ripe pears, preferably red Bartlett or Anjou, diced
•    1 cup finely diced white Cheddar cheese
•    1/2 cup chopped pecans, toasted (see Tip)
•    Freshly ground pepper, to taste
•    6 large leaves butterhead or other lettuce


1.    Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

2.    Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Tips & Notes

•    Make Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
•    Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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