Salad of Celery Root and Pears
Per 1⁄2 cup salad and pear
1 medium celery root (about the size of a baseball), peeled
1⁄4 cup vegan mayonnaise
1⁄2 hard-boiled egg, chopped
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 cornichons (little sour gherkins), finely chopped
2 tablespoons Dijon mustard
Juice of 1 lemon
2 ripe pears (Bartlett and Bosc are great, but choose your own variety)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Julienne (cut into very thin strips) the celery root. Combine mayonnaise, chopped egg, parsley, cornichons, mustard, lemon juice, and olive oil, and toss with celery root. Season with salt and pepper.
Peel pears and slice into 6–8 wedges each. Divide dressed celery root into 6 portions, and garnish with pear slices.