Celery Pear Salad Recipe
Summary
Main IngredientFruits
Ingredients
| Water | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1/4 Teaspoon | |
| 3 firm ripe pears, halved, pared and cored | ||
| 1 cup finely cut green celery | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Salad oil | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Tarragon | 1/4 Teaspoon, crushed | |
| Pinch ground cinnamon | ||
Directions
Mix water and sugar in a saucepan.
Bring to boiling, stirring until sugar is dissolved.
Cover; boil 5 minutes.
Add extract and as many pear halves at a time as will fit in saucepan.
Simmer about 5 minutes, or until pears are just tender.
Remove pears with slotted spoon and put into a shallow dish.
Meanwhile, parboil celery and onion for 1 minute in rapidly boiling salted water; drain.
Spoon vegetables over pears and sprinkle lightly with salt and pepper.
Pour a blend of the remaining ingredients over pears and vegetables; chill thoroughly.
To serve, put each pear half onto a chilled individual salad plate lined with crisp salad greens.
Spoon some of the dressing over each serving.
Bring to boiling, stirring until sugar is dissolved.
Cover; boil 5 minutes.
Add extract and as many pear halves at a time as will fit in saucepan.
Simmer about 5 minutes, or until pears are just tender.
Remove pears with slotted spoon and put into a shallow dish.
Meanwhile, parboil celery and onion for 1 minute in rapidly boiling salted water; drain.
Spoon vegetables over pears and sprinkle lightly with salt and pepper.
Pour a blend of the remaining ingredients over pears and vegetables; chill thoroughly.
To serve, put each pear half onto a chilled individual salad plate lined with crisp salad greens.
Spoon some of the dressing over each serving.
Chef
