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.

 

 

 

   Published: February 2005