Dan Kluger’s Recipe for Celery Salad with Pear, Feta, Olives and Jalapeño
Yield:
4
Prep Time:
20 minutes
Total Time:
20 minutes
Ingredients
- ¼ cup Verjus, Champagne vinegar or rice vinegar
- 2½ tablespoons minced shallots
- Kosher salt and freshly ground black pepper
- 1½ cup extra virgin olive oil, plus extra for drizzling
- 4 cups celery sliced into ½-inch pieces
- 1½ cups peeled and diced Bosc pears
- 1 tablespoon diced jalapeño
- ½ cup roughly chopped Kalamata olives
- 3 tablespoons chopped parsley
- 3 tablespoons chopped mint
- ¾ cup crumbled feta cheese
Instructions
- Set a medium pot of salted water over high heat and bring to a boil. Meanwhile, make vinaigrette: Combine vinegar, shallots and pinch of salt in a bowl and let shallots macerate 10 minutes. Whisk in oil, adjust seasonings to taste and set aside.
- Plunge celery into boiling water and blanch until bright green, about 2 minutes. Toss dry and let stalks cool until just warm to the touch or room temperature, at least 10 minutes. Season celery with salt and drizzle with olive oil.
- In a salad bowl, toss blanched celery with pear, jalapeño and olives. Dress generously with vinaigrette and adjust seasonings to taste. Spoon salad onto 4 plates and garnish with cheese and herbs. Finish with an extra drizzle of olive oil and serve.