I love winter warmers, soups, casseroles and all the comfort food that happens this time of the year but I also love a good winter salad. This celeriac, pear and stilton salad is the kind of salad that will take you through winter. Creamy Stilton cheese, sweet pear and crunchy celeriac combined with a mustard and shallot dressing that brings everything together. You can swap out Stilton for a milder cheese if you like and that dressing will last for a few days in the fridge, just give it a good shake before using. This salad would also make a great Thanksgiving salad for my American readers.
Celeriac is in season right now, and I know it’s not the best looking vegetable on the stand but it is a bit of a star nutritionally and deserves a place in a healthy balanced diet. It is very low in calories, high in vitamin K, vitamin C, phosphorus, potassium, vitamin B6 and fibre. It is also a good source of magnesium and manganese. It can be eaten raw or made into soup, it is also great mashed as a side. Celeriac browns very quickly when peeled and chopped so add a little lemon juice to it to stop it oxidizing 😉
Pears are also in season now and they are also high in fibre and a good source of vitamin B2, vitamin C, vitamin E, copper and potassium. Stilton or blue cheese has probiotic properties which are good for the gut, it also has vitamin B12 and magnesium. Now I know Stilton has a strong taste but if you can handle it is worth it, but if you can’t try a milder blue cheese. Pecans are packed with heart friendly plant sterols, which may help lower cholesterol, they are also a great source of oleic acid, the same healthy fat found in olives and avocados. Pecans are also a good source of vitamin B3 which helps release energy from food. So all in all this recipe is a little vitamin B party on your plate, which is great for giving you energy and maintaining a healthy nervous system.
Serves: 4, Time: 30 minutes
Juice of half a Lemon
1 Ripe Pear
1 Head of Red Mini Kos Lettuce
80g Stilton Cheese
For the dressing:
250ml Extra Virgin Olive Oil
2 Tbs Apple Cider Vinegar
1 Shallot, finely chopped
2 Tsp Dijon Mustard
1/4 Tsp Sea Salt
1/4 Tsp Freshly Ground Black Pepper
- Start with your dressing – add the shallot, apple cider vinegar, salt and pepper to a small bowl and mix well. Slowly whisk in the extra virgin olive, whisking until it has emulsified. Transfer to an airtight bottle. You will have some leftover so keep it in the fridge and give it a good shake before you use it. It will keep for few days.
- Give the celeriac a good scrub under running water, top and tail it and then cut into half. You only need 200g for this recipe which was about a quarter of the celeriac I bought, so wrap the rest of it up and keep it in the fridge to use for another day. Peel off the skin and slice the celeriac into thin slices, cut again into thin strips so you have matchsticks. Place the celeriac into a bowl and add the juice of half a lemon, mix well so all the celeriac is covered in lemon juice.
- Slice the pear and add it with the lettuce, pecans and celeriac to a salad bowl. Crumble over the stilton.
- Serve with the dressing.