Celery stars in salad with Thai flavors
Celery typically is a supporting cast member in the production of meals, adding flavor to stews and soups, in particular, or filling out a plate of crudités. How fun then to discover a winter salad recipe that uses most of a head of celery.
This recipe came tucked in a recent farm box delivery, but it originated with Bon Appétit magazine. It has just a few ingredients and goes together quickly, making it ideal for a weeknight dinner, served alongside rotisserie chicken or broiled fish, or as a no-wilt option at a potluck.
Use the liquid aminos (as opposed to the fish sauce) in the dressing and it’s vegan, too.
I don’t mind doing some knife work, so I sliced and chopped everything by hand, but a mandoline or a food processor with slicing blade could make even quicker work of the prep required.
Look for the freshest, firmest celery you can find (check the leaves for wilting, especially). Also, snag two bunches of cilantro, which I like to wash in a salad spinner. The resulting salad is greater than the sum of its parts, with a fantastic crunch to boot.
Thai celery salad with peanuts
Serves 4 to 6 as a side dish
Ingredients:
For dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons liquid aminos or fish sauce
Salt, to taste
added. There’s just enough red pepper to give it
a kick, but add more if so inclined.
For salad:
6 celery stalks, trimmed and thinly sliced on the diagonal (about 1/8-inch thick)
3 scallions, trimmed and thinly sliced
1 red chile pepper, such as Fresno variety, halved, seeded, and thinly sliced
1 cup chopped fresh cilantro leaves and tender stems (about 1-1/2 bunches)
1/4 cup chopped roasted, salted peanuts, plus more for garnish
Instructions:
In a bowl or glass measuring cup, whisk together the oil, lime juice and liquid aminos or fish sauce. Taste, and add salt to personal satisfaction.
Combine the sliced celery, scallions, pepper slices, chopped cilantro and chopped peanuts in a bowl. Re-whisk the dressing and pour it over the vegetables. Allow to meld for at least 10 minutes, then stir again and serve, garnished with more chopped peanuts.
Salad, without garnish, can be covered and refrigerated until ready to serve later the same day. Stir again before serving.
