In this dish, the pears and fennel represent the last of fall’s sweet flavours. Celery root is the first of the year’s winter vegetables—at my favourite time to use it raw. I love celery root with anything creamy, and the tang from the buttermilk and cheese also lend themselves nicely to the pear. The spice is a nice surprise without being overpowering. —Ryan Hotchkiss – Bündok, Edmonton

DRESSING:

• 1 egg+1yolk
• 250 ml (1 cup) vegetable, canola or other neutral oil
• 1 cm (1⁄2 inch) piece of galangal(or ginger), peeled and grated
• 125 ml (1⁄2 cup) grated Parmigiano Reggiano plus extra for garnish
• 75 ml (1⁄3 cup) buttermilk
• 1 tsp pepper
• 1⁄2 bird’s eye chili, minced
• lemon juice
• salt

SALAD:

• 1 bulb fennel, sliced thin (preferably on a mandoline)
• 3 celery ribs, sliced thin on the bias, leaves reserved
• 1 celery root, peeled, julienned
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 ripe pear, sliced thin lengthwise, seeds removed
• 1 large handful parsley leaves, picked
• extra-virgin olive oil

Combine egg and yolk in a blender at low speed and add oil in a slow, steady stream until emulsified.

Add galangal (or ginger) and pulse.

Add Parmesan, buttermilk, pepper and chili (Note: 1⁄4 chili will suffice if you substituted ginger for galangal) and pulse again. Taste, then adjust acidity and seasoning with lemon juice and salt. Set aside in the refrigerator.

Combine fennel, celery and celery root in a bowl, dress with oil and lemon juice, add salt to taste and toss.

Arrange, layered with pear, on a serving platter. Scatter parsley and reserved celery leaves overtop. Drizzle generously with dressing and garnish with Parmesan and extra-virgin olive oil.