Monday, August 24, 2009

Celery Salad

From Saveur

Yield 6 servings

Don't neglect to mix in the celery leaves (which, unfortunately, are often discarded); they contribute significantly to the look and taste of the salad.


1 tbsp. white wine vinegar
1 tsp. dijon mustard
Salt and freshly ground pepper
1⁄4 cup extra-virgin olive oil
1 bunch celery


1. Whisk together vinegar, mustard, and salt and pepper to taste in a large salad bowl. Drizzle in olive oil while whisking constantly, to form a smooth and tart dressing. Set aside.

2. Pluck all the leaves from celery; set aside. Remove the outer ribs of the celery. (Save the innermost ribs from the core of the bunch for another use.) Roughly chop the celery ribs into 1⁄2"–3⁄4" pieces. Add celery to bowl with dressing and toss well to coat. Adjust the seasonings.

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