Pear Salad with Celery Root, Frisée and Manchego
A delicious crisp winter pear salad with celery root, frisee lettuce, manchego cheese, walnuts and a sharp mustard dressing that will get you out of that winter produce rut.
Servings: 2 people
Calories: 622kcal
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.1 small shallot, 2 teaspoons Dijon mustard, 1 ½ tablespoons white wine vinegar, salt and pepper, ⅓ cup extra virgin olive oil
- 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.¼ small celery root, ½ medium pear, ½ large head frisee lettuce, ¼ cup toasted walnuts, 2 ounces Manchego cheese
- 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
Calories: 622kcal | Carbohydrates: 21g | Protein: 12g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Cholesterol: 30mg | Sodium: 338mg | Potassium: 651mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3404IU | Vitamin C: 23mg | Calcium: 422mg | Iron: 2mg
