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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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No one uses celery except as a supporting ingredient, but I learned to love celery vinaigrette at Rollande et Pierre many many years ago. Try to get the more tender young celery or spend the extra prep time and de-string the thicker older ribs. Read more . A thankless job, trust me. Ingredients:
12 celery ribs, thinly sliced crosswise, soaked in ice water |
1/8 cup of lemon juice |
1/8 cup of lime juice |
3 tablespoons extra-virgin olive oil |
1 shallot, finely chopped |
2 tsp. of dijon mustard |
1 head soft leaf lettuce of choice, bibb or boston/you want the contrast against the crisp celery |
1 tbsp of chopped capers |
4 ounces pecorino or asiago cheese |
kosher salt |
fresh ground black pepper |
Directions:
1. If you have old tough celery, de-string the ribs.
2. Slice fairly thin on the diagonal because it looks prettier.
3. Soak in ice water for at least 20 minutes.
4. Whisk lemon & lime juice with the dijon mustard and shallot, stream in olive oil and whisk away til combined. Add a touch more oil if you think it is too tart.
5. Season with a sprinkle of kosher salt and lots of cracked black pepper.
6. Toss part of the dressing with the soft lettuce leaves
7. Toss remaining dressing with the celery.
8. Put lettuce on plate, top with celery.
9. Garnish top with a sprinkle of chopped capers and shavings of cheese.
10. Alternately, I have chopped up some green pimento stuffed olives and added them to the celery when I was short on capers and I like it nearly as well.
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