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crisp-celery-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to stronger flavors. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.

Ingredients

  • 12 outer ribs celery, trimmed and thinly sliced on the diagonal
  • 6 to 8 inner ribs celery, including the leaves, chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper; to taste
  • ½ cup small flat-leaf parsley leaves
  • ¼ cup coarsely chopped fresh mint

Directions

Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.


© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

99kcal (5%)
54mg (5%)
10mg (17%)
50mcg RAE (2%)
299mg
16mg
1g
2g
2g
4g
0mg (0%)
373mg (16%)
1g (6%)
9g (14%)
1mg (6%)
 

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