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Pear, Walnut, and Celery Salad
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
Ingredients:
- 5½ pounds celery, medium diced
- 11 pounds Anjou pears, medium diced
- 2¾ pounds walnut halves, toasted
- 5½ pounds mayonnaise
- 11 ounces fresh Italian parsley, chopped
- 2 ounces salt
- ½ ounce pepper
- 1¼ cups champagne vinegar
- 1¼ cups lemon juice
- 2¾ gallons water
Method:
Put lemon juice and water into a bowl. Place diced pears into acidulated
water to prevent discoloration. Combine all ingredients in a large
bowl and mix thoroughly.
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