Celery Vinaigrette
From notyourmomma 17 years ago
- - to make
- Serves 4
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. See less
Ingredients
- 12 celery ribs, thinly sliced crosswise, soaked in ice water shopping list
- 1/8 cup of lemon juice shopping list
- 1/8 cup of lime juice shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1 shallot, finely chopped shopping list
- 2 tsp. of Dijon mustard shopping list
- 1 head soft leaf lettuce of choice, bibb or boston/you want the contrast against the crisp celery shopping list
- 1 tbsp of chopped capers shopping list
- 4 ounces pecorino or asiago cheese shopping list
- kosher salt shopping list
- fresh ground black pepper shopping list
How to make it
- If you have old tough celery, de-string the ribs.
- Slice fairly thin on the diagonal because it looks prettier.
- Soak in ice water for at least 20 minutes.
- 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.
- Season with a sprinkle of kosher salt and lots of cracked black pepper.
- Toss part of the dressing with the soft lettuce leaves
- Toss remaining dressing with the celery.
- Put lettuce on plate, top with celery.
- Garnish top with a sprinkle of chopped capers and shavings of cheese.
- 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.
The Rating
Reviewed by 5 people-
This sounds really delicious and unique! Thanks!
waterlily
in Joplin loved it
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This was a big hit at a supper I had with the girls, and then I also took it to a family picnic. Big hit. Both times I used the dressing on a chopped salad. Great recipe.
sparow64
in Sweetwater loved it
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Wow! I just bought a gorgeous bunch of organic celery from the farmers' market - dark, dark green, very stringy but with a sharp, deep celery flavor and scent that blows my mind. Came here looking for a recipe that would treat it as the starring l...more
lagoulue
in New York loved it
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