Adapted from a Louis Daish recipe, this nashi and celery salad will surprise you. It's a little sweet and very crisp and goes anywhere a salad is required but works particularly well with chicken.
Ingredients
| 1 | Nashi pear (Main) |
| 2 | Celery stalks |
| 2 handfuls | Salad greens, including some that have a bitter or peppery flavour (Main) |
| 2 | Spring onions |
Dressing
| 2 Tbsp | Wine vinegar |
| 1 tsp | Sugar |
| 1 tsp | Dijon mustard |
| ¼ cup | Sunflower oil |
AdvertisementAdvertise with NZME.
Directions
- Quarter the nashi, then core and peel. Cut it into thin slices. Put the slices in a large bowl.
- Finely slice the celery and add to the bowl, together with the salad greens and finely sliced spring onions.
- Make the dressing by whisking all the ingredients together in a small bowl. Seasaon with salt and pepper and pour over the salad and toss thoroughly.
