Kitchen
Pear Celeriac Salad
Pear celeriac salad with walnuts and cheese, a delicious, crisp fall salad, a must-try for the season.
Ingredients · Servings 2
- 50 g/1.7 oz grated cheese (Bergkäse, Fontina, Gruyere)
- 125 g/4.4 oz celeriac
- 50 g/ 1.7 oz Iceberg lettuce
- 30 g/1 oz walnuts
- 1 small (ripe but still firm pear)
- 1 tablespoon walnut oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt
- ground black pepper
- pinch of sugar
- fresh parsley
Method · 15 min
- In a small bowl mix the oil, lemon juice, salt, pepper, and sugar. Adjust the taste.
- Chop the lettuce into small pieces. Mix with ½ of the dressing and arrange on two large plates.
- Grate the cheese and the celeriac, not too finely. Arrange on top of the salad.
- Chop the walnuts and the pear roughly and place on top of the celeriac.
- Drizzle with the remaining dressing.
- Sprinkle with chopped parsley before serving.
This pear celeriac salad is one of our favorite fall salads. Easy to make, but so full of flavor.
You don't need much as an accompaniment, just a piece of crusty rye bread smeared with some salty butter. Or these delicious Butternut Squash Fritters; we had them in this combination recently, and it was a dream of a meal. It makes a good light dinner on a rainy evening (like every evening this week!) or a nice work lunch the next day.
Celeriac:
- Celeriac is tasty, healthy, and quite cheap right now. I've eaten it raw in salads just like this one, made creamy soups with it, used it alongside other veggies in vegetable soups, stews, or casseroles, roasted it with carrots and maple syrup, mashed it, etc.
Cheese:
- I used Bergkäse, which is a cheese produced in the Alps. It has quite a strong but exquisite flavor, especially when you buy it directly at the market, with huge cheese wheels. You keep it in the fridge, wrapped in some special cheese foil, and every time you open the fridge, you spend a few seconds wondering why the kitchen suddenly smells like feet. 🙂
- If you cannot find this „mountain" or Alp cheese, feel free to use another strong-flavored cheese.
- I googled a bit and found out that Bergkäse includes the better-known Fontina or Gruyere cheese.
