This is a nice little bright salad that is quick to whip up and uses the best that Fall has to offer. It’s fresh, goes with pretty much anything, and makes a great accompaniment to something light – like the pictured Spicy Tuna Cakes from the soon-to-make-it-to-my-hot-little-hands cookbook Nom Nom Paleo: Food For Humans. If this recipe (and everything on author Michelle Tam’s site, really – she’s never steered me wrong) is any indication, I’ll be cooking each and every dish from the book – and loving them.
And yes, that’s a snowman tuna cake, thankyouverymuch. Because I’m an adult, and have adulty things, like non winter-related cupcake tins.
Asian Pear & Celery Salad
4 stalks celery, cut on a bias
1/2 an Asian pear, cut into bite-sized pieces
2 Tbsp. cilantro, chopped
Dressing
2 tsp. rice vinegar
Zest of 1 lime
2 Tbsp. grapeseed (or other neutral) oil
Big pinch Kosher salt
As you cut the things that need cutting, add to a medium bowl. In a separate small bowl, whisk together the dressing ingredients. Add dressing to salad and toss.
Serves 2 for dinner as a light side or 1 for lunch as a nice sized salad.
This would most likely also be tasty with a tangle of pecorino romano or other aged hard cheese added before serving, with a few cracks of black pepper.
Gastography 