Celery Root and Pear Salad with Manchego
This crisp winter pear salad with celery root, frisee lettuce, Manchego cheese, walnuts and a sharp mustard dressing is a simple and delicious way to get you out of that winter produce rut.
This is a salad I love to make in the dead of winter or very early spring when there's barely any produce left in season.
It uses features celery root, pears and frisée lettuce, so it's crisp, bright and still manages to be seasonal. The Manchego and walnuts add a buttery element that's balanced out by the sharp mustard dressing.
This salad is fancy enough for a dinner party but easy enough to make on a weeknight. It brings some freshness to the winter months when everything starts to feel a little flat.
What is Celery Root?
Celery root, sometimes labeled celeriac, is the knobby, bulbous root of the celery plant.
It tastes mildly sweet and earthy, with the same clean flavor you get from celery stalks.
Once peeled, it can be shaved or julienned for salads or roasted, mashed or pureed for all kinds of cold weather dishes.
Want more great winter salads? Try this Warm Spinach Salad with pancetta and goat cheese, my Sicilian Fennel Orange Salad or this hearty Brussels Sprouts, Kale and Apple Salad.
Why This Recipe Works
- A bright and refreshing seasonal salad for winter.
- The crisp celery root, sweet pears and bitter frisée are contrasted by buttery Manchego and walnuts.
- A mandolin helps achieve a perfect julienne of celery root and pear for the perfect bite.
- The punchy yet simple vinaigrette ties it all together.
Ingredient Notes
Celery root - If you can't find celery root you can leave it out or substitute shaved fennel, celery, parsnips or another mild, crisp winter vegetable.
Pear - Any type of pear works. Asian pears are especially crisp and hold their shape well.
Frisee - Frisee is a type of curly endive. You can substitute mixed greens, arugula or another type of endive if you can't find it.
Manchego cheese - A firm, buttery sheep's milk cheese from Spain with a mild nutty flavor. You can find it at most well-stocked grocery stores, cheese counters or specialty markets. It can be substituted with any other similar mild, buttery cheese.
Walnuts - Pecans, almonds or hazelnuts all work as substitutes.
Olive oil - Use a good quality extra virgin olive oil. You can read more about how to select one in my guide to Italian olive oil.
Dijon mustard and white wine vinegar - These give the dressing its sharp, bright snap and help it emulsify.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mandoline
- Large mixing bowl
- Chef's knife
- Vegetable peeler
- Cutting board
- Whisk
Step by Step Instructions
- Add the shallot, mustard, vinegar, salt and pepper to a large bowl and whisk to combine. Slowly stream in the olive oil while continuously whisking until emulsified.
Pro Tip: Keep the bowl steady by placing a damp towel underneath so you can whisk with one hand and pour with the other.
- Add the julienned celery root, pear, frisee lettuce, walnuts and Manchego cheese. Gently toss to combine with the dressing. Taste, then add more salt and pepper as needed.
- Transfer to plates and garnish with more walnuts and cheese shavings if desired.
Tips for Success
- Slice the pears and celery root very thin for the best texture. A mandoline is the easiest tool for this.
- Dress the salad just before serving so the frisee stays crisp.
- Taste and adjust the seasoning after tossing since the cheese and nuts add saltiness and richness.
Variations
- Add thinly shaved fennel for more crunch.
- Swap the walnuts for toasted hazelnuts or almonds.
- Use shaved Parmesan instead of manchego.
- Add pomegranate seeds for a sweet, tart pop.
- Toss in thinly sliced radishes for more sharpness.
Serving Suggestions
Serve this salad with warm, crunchy Homemade Croutons or soft, fluffy homemade Focaccia for a light lunch.
For something heartier, serve it alongside these slow cooked Red Wine Braised Short Ribs or this succulent Sicilian Baked Salmon.
It's also a nice contrast to these light and pillowy homemade potato gnocchi or a plate of garlicky baked Shrimp Scampi.
Storage Tips
This salad is best enjoyed right after it's made, since the pears and frisee soften quickly.
If you need to prep ahead, make the dressing in advance and store it in the refrigerator for up to 3 days.
Slice the celery root and pears just before serving to keep them crisp and prevent browning.
FAQs
Yes. The dressing can be made several days in advance. Wait to slice the celery root and pears until right before serving.
No, but it makes slicing the pears and celery root much easier and more uniform. A sharp knife works if you take your time.
Slice them just before adding to the bowl. If you need to slice earlier, toss them with a little lemon juice.
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Pear Salad with Celery Root, Frisée and Manchego
Ingredients
- 1 small shallot minced (about 2 tablespoons)
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons white wine vinegar
- salt and pepper to taste
- ⅓ cup extra virgin olive oil
- ¼ small celery root peeled and julienned
- ½ medium pear julienned
- ½ large head frisee lettuce torn into pieces
- ¼ cup toasted walnuts roughly chopped
- 2 ounces Manchego cheese rind removed, shaved into thin strips with a vegetable peeler
Instructions
- Add the shallot, mustard, vinegar, salt and pepper to a large bowl and whisk to combine. Slowly stream in the olive oil while continuously whisking until emulsified.
- Add the julienned celery root, pear, frisee lettuce, walnuts and Manchego cheese. Gently toss to combine with the dressing. Taste, then add more salt and pepper as needed.
- Transfer to plates and garnish with more walnuts and cheese shavings if desired.
Notes
- Slice the pears and celery root very thin for the best texture. A mandoline is the easiest tool for this.
- Dress the salad just before serving so the frisee stays crisp.
- Taste and adjust the seasoning after tossing since the cheese and nuts add saltiness and richness.
- Serves 2 for lunch or 4 as a starter/side.
Nutrition
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Made with arugula and mixed organic greens…l delicious!
SO glad you loved it!