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Celery Salad with Pear, Feta, Olives & Jalapeño

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1/4 cup Verjus, Champagne vinegar or rice vinegar
  • 2 1/2 tablespoons minced shallots
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cup extra virgin olive oil, plus extra for drizzling
  • 4 cups celery sliced into 1/2-inch pieces
  • 1 1/2 cups peeled and diced Bosc pears
  • 1 tablespoon diced jalapeño
  • 1/2 cup roughly chopped Kalamata olives
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped mint
  • 3/4 cup crumbled feta cheese

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

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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