Dan Kluger’s Recipe for Celery Salad with Pear, Feta, Olives and Jalapeno

Dan Kluger’s Recipe for Celery Salad with Pear, Feta, Olives and Jalapeño

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

    1. 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.
    2. 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.
    3. 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.
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