Can anyone share the celery salad recipe from the December issue of Saveur?
This was mentioned on a thread about salads sans lettuce. Sounds good but I cannot find it online. Is anyone able to paraphrase?
It is a bunch of celery (save the white inner stalks for something else) chopped along with the leaves. Dress simply with a dressing made of 1 Tbs. white wine vinegar, 1 tsp. Dijon mustard, salt and freshly ground pepper and 1/4 C. evoo whisked in slowly.
Light, fresh and delightful. Maybe I'll make some again tonight. We were really surbrised with it.
I made the celery salad to go alongside a crab cake appetizer at a dinner party last month, with some beautiful celery from the farmer's market. It was a nice contrast to the crab and a great salad! I shaved the celery thinly with a mandoline for a less rustic presentation but for a "regular" night chopping it is just fine.
I made the salad to go with tonight's supper. After taking a taste I just had to fill a bowl and eat it up now, before supper. Delicious. Wanted to let you know how much I enjoyed it. I'm anxious to serve it to the family in a few minutes.
So easy, so good. Many thanks, Candy!