This salad is one of those simple recipes that feels so new and fresh yet uses common ingredients that, if your refrigerator looks anything like mine, you generally have on hand. Celery is such a flavorful vegetable, especially the celery leaves which pack the most intense flavor. Sadly this vegetable often gets overlooked as an ingredient in its own right. Poor celery mostly finds itself relegated to the crudite platter. No longer! I invite you to try this recipe and appreciate celery in a whole new way.
I can think of a million different things to serve this with. Any kind of simply grilled fish or fish tacos would be perfect. Since this is a crunchy slaw-like salad, use it anywhere you'd otherwise serve a traditional slaw, for a lighter and unexpected take on a classic.
This recipe was adapted from Martha Stewart's recipe in the April 2011 issue of Living.
Celery & Cilantro Salad:
Yields approx 6 cups
4 medium ribs celery, sliced thinly on the bias
2 cups fresh cilantro leaves (picked from their stems)
1/4 cup dried cranberries (or golden raisins)
1/3 cup slivered almonds, toasted
extra virgin olive oil
fleur de sel & freshly cracked black pepper
1) In a large bowl, combine the celery, cilantro, dried cranberries, and almonds. Sprinkle with salt & pepper and toss gently. Drizzle with lemon juice and good olive oil to taste. Toss to coat all ingredients.