Jerusalem Artichoke, Celery, and Pear Salad

Athena Calderone, Cook Beautiful
Jerusalem Artichoke, Celery, and Pear Salad


Serves 4

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


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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