Recipes

Celery Salad (Salade de Céleri)

August 29, 2007

This celery salad is crisp, refreshing, and simple to prepare. 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.

This crisp salad is refreshing and simple to prepare.

Yield: serves 6

Ingredients

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

Instructions

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.
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.