Slices of crisp Asian pear mingle with parsley, celery leaves, and bean sprouts in this light, palate-cleansing salad.

This recipe is part of our street food menu.
Servings: Serves 4
Ingredients
  • 3 Tbsp. lemon juice
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. sugar
  • 2 Tbsp. olive oil
  • Kosher salt to taste
  • 1/2 cup celery leaves , from inner celery ribs
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup radish sprouts or alfalfa sprouts or bean sprouts
  • 2 scallions , thinly sliced
  • 1 large (about 3/4-pound) Asian pear , quartered and cut into thin pieces
    • Directions
    To make dressing: In a large bowl, whisk together lemon juice, vinegar, and sugar. While whisking constantly, drizzle in oil; season with salt to taste.

    To make salad: Add celery leaves, parsley, sprouts, scallions, and pear to bowl with dressing. Toss well; serve immediately.
    From the June 2010 issue of O, The Oprah Magazine

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