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Marinated Celery Salad

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


Ingredients:

  • 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


Directions:


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!

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