Food The Bite:

Jerusalem Artichoke, Celery, and Pear Salad

Celery is like the forgotten vegetable—no one ever thinks of it. But if I had to make just one salad all fall, it would be this one, in which celery plays a starring role. A super-crunchy showstopper with an unexpected avor pro le, this dish is dead simple to prepare. I always marvel at how the clean, pure taste of each ingredient comes through in every bite. In addition to refreshing celery, there’s earthy sunchoke, sweet pear, toasty hazelnut, and briny Manchego—all of them married to-gether with a lemony vinaigrette.

I like to serve this salad with a decadent main course, like a braise or a roast, because its zippy avors cut through the richness. And sometimes I play around with the ingredients, subbing pecorino Toscano for the Manchego, apples for the pears, or fen- nel for the celery. You should feel free to do the same.

Jerusalem Artichoke, Celery, and Pear Salad
The Forgotten Veggie

Celery is like the forgotten vegetable—no one ever thinks of it. But if I had to make just one salad all fall, it would be this one, in which celery plays a starring role. A super-crunchy showstopper with an unexpected flavor profile, this dish is dead simple to prepare. I always marvel at how the clean, pure taste of each ingredient comes through in every bite. In addition to refreshing celery, there’s earthy sunchoke, sweet pear, toasty hazelnut, and briny Manchego—all of them married together with a lemony vinaigrette.

I like to serve this salad with a decadent main course, like a braise or a roast, because its zippy flavors cut through the richness. And sometimes I play around with the ingredients, subbing pecorino Toscano for the Manchego, apples for the pears, or fennel for the celery. You should feel free to do the same.

Jerusalem Artichoke, Celery, and Pear Salad

Athena Calderone, Cook Beautiful

Ingredients

Serves 4

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For the Vinaigrette:
2 tablespoons apple cider vinegar

2 1⁄2 tablespoons fresh lemon juice

1⁄4 cup (60 ml) extra-virgin olive oil

Salt and freshly cracked pepper

For the Salad:

12 ounces (340 g) Jerusalem artichokes, scrubbed

2 ripe but rm pears

5 stalks celery, thinly sliced on the bias, leaves reserved

2 to 3 ounces (55 to 85 g) thinly shaved Manchego cheese

1⁄3 cup (45 g) hazelnuts, toasted and roughly chopped

1 lemon, zested Flaky salt, for serving

Method

Make the vinaigrette: In a large bowl, whisk together the vinegar and lemon juice. Slowly whisk in the oil until fully combined. Season with salt and pepper.

Make the salad: Using a mandoline, shave the Jerusalem artichokes directly into the dressing. Quarter, core, and thinly slice the pears, adding them to the dressing as you go. Add the celery and half of the cheese, and toss all of the ingredients to combine. Transfer the salad to a serv-ing platter and scatter it with the hazelnuts and the remaining cheese. Garnish with the celery leaves, lemon zest, and aky salt.

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