Weekly Swoon: Serving Up Your Next Side Dish
rē•introducing a forgotten vegetable.
Every main course deserves a side dish to either complement its flavors or expertly juxtapose them, awakening the taste buds. Few sides are as classic as salads with their endless combinations that make them unique. You can mix and match greens, toss in the veggies, and even add fruits that suit your palate. Next, you top the medley with a crunch that comes from nuts or parmesan crisps. But to complete the health-forward serving, you simply cannot forget the dressing.
Each week on rē•spin, we will be sharing a recipe courtesy of Athena Calderone, the founder of the lifestyle blog EyeSwoon. With each recipe, we hope to inspire your next meal and to encourage you to get experimental in the kitchen — trust us, it will be worth it.
Last week Athena shared a decadent dessert recipe that took carrot cake to a new level. But this week, Athena is sharing her self-proclaimed “showstopper” recipe for a Jerusalem Artichoke, Celery, and Pear Salad — shining the light on celery, the unexpected star. This salad aims to bring plenty of clean, fresh flavors to your meals and pairs especially well with rich main courses, like roasts. As is typical in the kitchen, there is plenty of room to play around — try subbing out the pears for apples, or celery for fennel. The culinary world is your oyster.
If you’ve been on the lookout for a salad featuring unique ingredients and new flavor profiles, learn how to make this straightforward salad below.
Jerusalem Artichoke, Celery, and Pear Salad
FOR THE VINAIGRETTE
- 2 tablespoons apple cider vinegar
- 2½ tablespoons fresh lemon juice
- ¼ 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 firm pears
- 5 stalks celery, thinly sliced on the bias, leaves reserved
- 2 to 3 ounces (55 to 85 g) thinly shaved Manchego cheese
- ⅓ 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 serving platter and scatter it with the hazelnuts and the remaining cheese.
- Garnish with celery leaves, lemon zest, and flaky salt. Enjoy!