Updated: Jun 30
I'm not going to lie to you. I'm not the biggest fan of celery. I mean, I think it's an important ingredient - essential even - to many a dish, but you will literally NEVER see me snacking on a stalk of celery. That said, I kind of love this salad, so whenever I have a lot of celery laying around (because, say, I needed a couple of stalks to make some chicken stock, which required buying an entire bunch of celery.... grrrrr....) this is what I do with it. It's fresh. It's crunchy. And it's flavorful, with just enough tang to keep your salivary glands wanting more, which means you'll never again have to throw away a sad bunch of limp celery because it languished in your fridge too long.
Bring on the celery!!
Marinated Celery Salad
Makes 6-8 servings
1 large bunch celery (10-12 stalks), stalks cut into 1/4-inch slices and leaves roughly chopped
1 large shallot (or 1/2 of a medium red onion), thinly sliced
3-4 cloves garlic, finely minced
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons capers, rinsed and coarsely chopped
4-5 peperoncini, coarsely chopped
1 tablespoon Gaucho Spice Rub
Kosher salt to taste
Combine all of the ingredients in a large bowl and toss to combine. Cover and refrigerate for at least 30 minutes. Toss again before serving and enjoy!
Make ahead: This salad will keep in the fridge for a day or two. Be sure to toss again before serving to redistribute all the tasty goodness.
Make it a meal: Add a can of (drained and rinsed) white beans or chickpeas, and just like that you've got a delicious (and nutritious!) make-ahead lunch!