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–+ servings

Pear, Celery and Arugula Salad with Lemon Dressing

Pears add a welcome freshness to this salad that is a perfect antidote to winter when so little really good fresh produce is available. This may be a lot of pear for some but the sweet juicy taste is a great contrast to the crunch of the celery and the peppery bite of the arugula.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 2 pears, ripe and juicy
  • 3 stalks celery
  • 5 ounces baby arugula
  • 2 1/2 tablespoons lemon juice freshly squeezed
  • 5 tablespoons olive oil extra virgin
  • 18 curls Pecorino Romano cheese
  • fine sea salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Squeeze about half a fresh lemon to make 2 ½ tablespoons of juice. Allow the juice to sit, uncovered, at room temperature for about an hour before using it to dress the salad. The flavor of the juice will improve.
  2. Remove the top of the celery stalks, the part where the center stalk gets much thinner and smaller stalks come off the sides. Reserve these pieces for another use. Cut the remaining celery stalks on a long diagonal to create thin long pieces.
  3. Using a sharp knife or cheese paring knife, cut about 18 curls of Pecorino Romano cheese.
  4. Peel the pears and cut into quarters lengthwise. Core the pears. Slice into thin wedges.
  5. Combine the lemon juice and olive oil. Shake well to combine.
  6. Toss the arugula and celery with about 2/3 of the lemon-olive oil dressing. Season with salt and pepper to taste and toss again.
  7. Divide the arugula and celery onto six plates.
  8. Toss the pears in the remaining lemon-olive oil dressing. Arrange the pear slices and Pecorino Romano cheese on top of the arugula. Season with freshly ground black pepper. Serve immediately.

Notes

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