Celery Salad with Pear, Feta, Olives & Jalapeño

Celery Salad with Pear, Feta, Olives & Jalapeño

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup Verjus, Champagne vinegar or rice vinegar

  • tablespoons minced shallots

  • Kosher salt

  • Freshly ground black pepper

  • cup extra virgin olive oil, plus extra for drizzling

  • 4

    cups celery sliced into ½-inch pieces

  • cups peeled and diced Bosc pears

  • 1

    tablespoon diced jalapeño

  • ½

    cup roughly chopped Kalamata olives

  • 3

    tablespoons chopped parsley

  • 3

    tablespoons chopped mint

  • ¾

    cup crumbled feta cheese


Set a medium pot of salted water over high heat and bring to a boil. Meanwhile, make vinaigrette: Combine vinegar, shallots and pinch of salt in a bowl and let shallots macerate 10 minutes. Whisk in oil, adjust seasonings to taste and set aside. Plunge celery into boiling water and blanch until bright green, about 2 minutes. Toss dry and let stalks cool until just warm to the touch or room temperature, at least 10 minutes. Season celery with salt and drizzle with olive oil. In a salad bowl, toss blanched celery with pear, jalapeño and olives. Dress generously with vinaigrette and adjust seasonings to taste. Spoon salad onto 4 plates and garnish with cheese and herbs. Finish with an extra drizzle of olive oil and serve.


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