I love celery. I always, always have some in my refrigerator to add to just about every dish I make- salads, stir fry’s, soups, sandwich fillings…I love the crunchy slightly bitterness it adds to dishes.
I also really like celery salads where celery is the main ingredient. I like crunchy salads like this as a side dish with soups, chili, egg dishes or just with some nice bread and cheese. Celery salads are a great addition to heavy holiday meals and travel and keep really well so they are great for potlucks.
This is a clean out the refrigerator/use what you have type of dish for me usually. Today I had some celery, a watermelon radish, some blue cheese and walnuts. Almond and parmesan are one of my favorite combinations. Any cheese or nuts you have will do. You’ll probably want some sort of allium in your salad. I had some scallions that I used, any herbs are a nice addition too. I ended up adding some arugula. I had some walnut oil in my refrigerator and decided to use that. You can use any oil and any vinegar, don’t forget the salt and pepper! Whenever I am making an oil and vinegar based dressing I add just a little lemon. I find it balances out the one note tartness of the vinegar.
You’ll want to wash and trim your celery. I use a really steep bias cut when I cut celery. That reduces the strings per bite and makes for more pleasant eating, I think.
Cut up the rest of your salad ingredients.
Put everything in a bowl.
Dress it with some vinegar, oil and a squeeze of lemon and salt and pepper and mix it up.
I use my clean hands.
Now taste and adjust the seasonings and enjoy.
If you have any leftover, celery salad makes the best avocado or cream cheese toast topping you’ve ever had.
Have a great week. I am loving this Fall weather, see you at pickup.