Serves 4 to 6
Asian pears have a crisp texture, yet they're very juicy. Like apples, they don't change in texture after they're picked, the way ordinary pears do. Because of this, they're often called apple pears, and they're particularly good in salads, because they hold up to dressings without getting soft or soggy.
Cut into matchstick-sized pieces, Asian pear and celery root are a great pair. Both are crisp, and the Asian pear is juicy and sweet, mild and refreshing, similar to jicama.
Fill a large bowl with water and squeeze in a little lemon juice to keep the sliced celery root and Asian pear from turning brown.
Slice the celery root and Asian pear on a mandoline or cut into matchsticks with a knife. As you cut, toss the pieces into the lemon water.
In a small bowl, whisk the vinegar, soy sauce, miso, mustard, shallot, and oils together. Set aside.
Drain the celery root and pear, discarding the lemon water. Add the cilantro, scallion, and sesame seeds to the bowl with the celery root and pear. Add the vinaigrette and toss thoroughly. Serve immediately or cover and refrigerate until ready to serve. This salad will keep in the fridge for 2 days.
OPTION: with Bosc Pears
If you don't spot good Asian pears, you can use Bosc pears in this recipe instead. Just make sure they are a little firm and not too soft.
This page created May 2007
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