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One girl’s trash is another girl’s lunch. Way back when Gourmet magazine could be held our hands, I read about simple salad in one issue that was made with celery leaves and parmesan shavings and then splashed with a dazzling vinaigrette. I thought why you mean those celery parts that I’ve been putting away in my garbage disposal. I also thought how very low brow of you Ruth Reichlandthank you for meeting me down here.

Celery leaves as salad greens surprised me.


But, I tried it out and thought this is like Extreme Celery flavor and most worthy of star billing in any salad.

You can make out that in my little salad above I used celery leaves, sliced pecorino cheese (parm is perfect too), tomatoes, toasted pine nuts, and a heavy spritz of lemon. I’ll throw in the tangy champagne vinaigrette I made with some help fromepicurious (intangible gourmet mag recipes).




celery leaves nothing to the imagination

preptime: 10 minutes

1 garlic clove, finely chopped
2 T dijon mustard
1/4 c champagne vinegar (white wine vinegar will work too)
2 T fresh lemon juice
2 T honey
2 or 3 dashes hot sauce (I use sriracha)
1/2 t salt
1/2 t freshly ground black pepper
1/2 c extra virgin olive oil

  1. Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl.
  2. Slowly whisk in the olive oil until the dressing is emulsified.

Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

recipe adapted from epicurious.com and provided by your friends at crunchtimefood.com.

1 Comment

  1. Bill Stoner says Sep 20th 2011 8:32 am

    Love celery leaves and perfect timing for this recipe. Heading to Provence Oct. 15 where the celery leaves are the same length as the stalks. I just cooked them before.

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