Watercress, Pear & Celeriac Salad

Name: Watercress, Pear & Celeriac Salad
Yield: Serves 6
Cuisine: French
Ingredients: sea salt and freshly ground white pepper; 2 small pears [such as Josephine or Packham], on the firm side of ripe; 2 small pears [such as Josephine or Packham], on the firm side of ripe; a little lemon juice; 2 small pears [such as Josephine or Packham], on the firm side of ripe; 40 ml vegetable oil; 40 ml walnut oil; sea salt and freshly ground white pepper; 2-3 teaspoons cider vinegar; ½ cup [50 g] walnut kernels, broken; 20 ml walnut oil; 2 large handfuls very small watercress sprigs, washed and spin-dried; ¾ small celeriac, cut into thin matchsticks [about 1½ cups]

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is a splendid salad to serve with mildly flavoured quail or confit rabbit legs accompanied by sautéed kipfler potatoes with garlic and parsley. Should there be some reduced chicken or game stock on hand add two teaspoons to the vinaigrette, in which case a touch more vinegar might be required.

Ingredients

½ cup [50 g] walnut kernels, broken
20 ml walnut oil

Australian
Oceania
Europe
Australia
France
Side dish
Mediterranean
Vegan
Gluten-free

Method

Toss the walnut pieces and walnut oil thoroughly in a bowl, then toast in a frying pan over low heat until lightly coloured. Turn out onto a plate to cool.
To make the vinaigrette, whisk the oils and vinegar with some salt and pepper.
Place the watercress, celeriac and walnuts in a salad bowl, then add enough of the vinaigrette to moisten and toss.