Walnut & Celery Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Walnut & Celery Salad

From Stonesoup

Adapted from Emma Knowles’ accompaniment to her blue cheese souffle in the July 07 Australian Gourmet Traveller.

The refreshing crunch of this lovely little salad makes for the perfect counterpoint to a feather light but cheesey souffle. It would also make an excellent meal in its own right if served with a generous crumble of some creamy blue cheese.

Serves 4
4 sticks celery
1 celery heart
75g (3/4C) walnut haves, toasted
1T Dijon mustard
2T tarragon or white wine vinegar
½ clove garlic, finely chopped
4T extra virgin olive oil

1. Using a mandoline or vegetable peeler, shave celery sticks into long ribbons and place in a bowl of iced water. Finely slice celery heart and reserve pale yellow leaves.

2. In a large bowl combine mustard, vinegar, garlic and oil and season well. Drain celery ribbons and toss through dressing along with the sliced celery heart and leaves.

3. Arrange on a serving platter and sprinkle over walnuts.