and Asian Pear Salad
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.
- 1 squeeze fresh lemon juice
- 1 large celery root (about 1-1/2 pounds), cleaned and peeled
- (see page 189 of the book for more info on celery root)
- 1 Asian pear, cored but unpeeled
- 2 tablespoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon miso (preferably white)
- 1/2 teaspoon hot sweet mustard or Chinese hot mustard
- 1 shallot, minced
- 1 tablespoon sesame oil
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh cilantro
- 1 scallion, chopped
- 1 teaspoon black or regular sesame seeds (see page 83)
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.
- Cooking from the Hip
Fast, Easy, Phenomenal Meals
- by Cat Cora
- Houghton Mifflin Company
- Hardcover; 272 pages
- ISBN: 0618729909
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created May 2007