March is National Celery Month. While celery plays a supporting role in tons of recipes, those that feature it prominently are few and far between. The most prominent, it seems, is braised celery, but that’s a little boring. Here’s a recipe from A Girl Defloured that looks funky and fun.
INGREDIENTS
For the salad
- 1 bunch celery about 8-10 stalks
- 1 crisp tart apple such as granny smith or pink lady
- 1/4 cup sliced almonds
- 1/4 cup chopped pistachios
- 3 ounces firm blue cheese crumbled (about 1/2 cup)
- 1/4 cup chopped curly leaf parsley
For the dressing
- 1/4 cup freshly squeezed lemon juice from about 1 1/2 lemons
- 1/4 cup minced shallot
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
INSTRUCTIONS
- Remove the stalks from the bunch of celery and wash well. Cut off the white root ends and the leafy tops.
- Thinly slice the celery into 1/4-inch slices and place in a large salad bowl.
- Cut the apple into matchstick-sized pieces. It's not necessary to peel it. Add to the bowl with the celery.
- Place the almonds and pistachios into a small pan and cook over medium heat, stirring often, until lightly toasted, about 5 minutes. Watch carefully to prevent burning. Set aside to cool.
- Crumble the blue cheese and add to the salad bowl along with the apples and celery.
- Add the parsley and cooled nuts and toss everything to combine.
- Make the dressing: Put the lemon juice, shallot, honey and mustard in a 12-ounce jar, close lid tightly and shake to combine. Add olive oil and shake again until smooth. Taste for seasoning and add salt and pepper to taste. Drizzle the dressing over the top of the slaw and toss well to combine. Taste again for seasoning and add additional salt and pepper if needed. Serve immediately.