Pear Waldorf Salad

The classic Waldorf salad gets a softer, sweeter spin with pears standing in for the traditional apples. Four pears chopped coarsely, tossed with crunchy celery, chopped nuts, and mayonnaise for a salad that comes together in 10 minutes flat.

Pears bring a juicier, more delicate sweetness than apples. They’re softer too, so chop them coarsely rather than fine. Small pieces turn mushy when tossed with the dressing. You want chunks big enough to hold their shape and offer a clean bite.

The celery is doing more than adding crunch. Its mild, peppery flavor cuts through the richness of the mayonnaise and balances the sweetness of the pears. A full cup means every forkful gets some snap.

Chopped nuts add the textural contrast the salad needs. Walnuts are traditional for Waldorf, but pecans or toasted almonds work just as well.

Kitchen Tips

• Use ripe but firm pears. Too soft and they’ll collapse into the dressing. Bosc or Anjou varieties hold up best.
• Toss gently. Pears bruise easily and aggressive mixing turns them to mush.
• Serve on a bed of salad greens for a light lunch or as a side with roasted chicken or pork.
• Make and serve immediately. Pears oxidize and brown faster than apples.