Pear and Celery Salad

Are you looking for something different to serve for Thanksgiving or with your leftover turkey sandwich? This elegant salad, based on a recipe from Viana la Place's cookbook Verdura, is the perfect option. It's painfully fast and easy to prepare! It requires just a few ingredients, so it's worth your time to choose the best pears and use a fresh lemon (both of which are in season), and splurge on fresh Parmagianio-Reggiano.

Ingredients:

3-4 stalks celery hearts, including tops, plus 2 stalks celery, thinly sliced

1/4 cup good-quality Parmagianio-Reggiano cheese, shredded or very thinly sliced

1/2 cup chopped walnuts

2-3 pears, ripe but firm (see Cook's Notes)

1 tablespoon olive oil

Juice of 1/2 large lemon

Fresh-ground peppercorn mix, to taste

Directions:

Combine celery, cheese, and walnuts. Just before serving, core and thinly slice pears, and add to celery mixture. Drizzle with olive oil and lemon juice, then season with peppercorn mix. Toss gently to combine.

Cook's Notes: Pears don't hold up well once you slice them, so don't make more than you plan to eat. If you're hacking your health like I am, choose different-colored pears--red, yellow, and green--to bump up your ABC count!

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