Celery Salad with Pear, Feta, Olives & Jalapeño
By ltrodrigu
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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