Salad of Celery Root and Pears
Wintertime in the Northeast brings basketfuls of celeriac (celery roots) to the produce markets. Their herby, vegetal flavor pairs perfectly with pears. Variations on this combination are popular all winter long.
INGREDIENTS | SERVES 6
- 1 medium celery root (about the size of a baseball), peeled
- ¼ cup mayonnaise (homemade is best, but any will do)
- ½ hard-boiled egg, chopped
- 1 tablespoon finely chopped Italian (flat-leaf) parsley
- 2 cornichons (little sour gherkins), finely chopped
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 ripe pears (Bartlett and Bosc are great, but choose your own variety)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Julienne (cut into very thin strips) the celery root.
Combine mayonnaise, chopped egg, parsley, cornichons, mustard, and lemon, and toss with celery root. Season with salt and pepper.
Peel pears and slice into 6 to 8 wedges each. Divide dressed celery root into 6 portions, and garnish with pear slices.
How to “Chop” Eggs Through a Roasting Rack
Many racks intended for lining roasting pans are made as crosshatch weaves of thin steel rods spaced about a quarter of an inch apart. Not only are these excellent devices for roasting onions, mushrooms, and chili peppers, but they make great cooling racks for cakes and pies, too. But my favorite use for them is as a shortcut to chopping eggs. Simply place a peeled hard-boiled egg on the rack, and push it through with the heel of your hand. This method is a lifesaver when you're turning a few dozen eggs into egg salad for a picnic or luncheon.