Monday, March 11, 2013

A Crunchy Side Dish

I never think about celery. I use it in soups or stuffings or sauces but I never considered celery as the star of a dish. That was until today when we needed a salad and the vegetable drawers were pretty bare.  After a quick internet search I settled on a variation of a recipe from Saveur Magazine -- crunchy slices of my new hero vegetable tossed in a quick vinaigrette (1TB sherry vinegar, 1 tsp Dijon mustard, 1/4 cup olive oil, S&P). A salad with no lettuce. Such a little thing and I feel so daring. Market driven, casual, rustic, fresh, crunchy . . . I feel positively French.

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