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obesity part I


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    Obesity II - A Model that Works


    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

     


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