celery heart salad

celery heart salad
serves 2-3 as a side

Normally I have a green salad at least once every second day. But my budget didn’t stretch to washed salad leaves and I wasn’t eating things from the garden. So this was my green salad alternative to serve on day 4.

1 tablespoon mustard
1 tablespoon sherry vinegar
2 tablespoons olive oil
inner leaves & stalks from a bunch of celery

1. Combine mustard, vinegar and 2 tablespoons olive oil in a small bowl (or the mustard bottle if it’s almost empty). Stir taste & season.

2. Trim the base from the celery heart. Finely slice the inner ribs. When you get to the pale yellow leaves, tear them roughly.

3. Toss sliced celery and leaves in the dressing.

prepare ahead?

Better if fresh but more robust than leafy salads.

leftover potential

Will keep in the fridge for a few weeks or so.

variations for fun

carnivore – stir in some shredded cooked chicken.

crunchy – finish off with some roasted walnuts.

more substantial – toss in a drained can of chickpeas and possibly a little grated parmesan.

herby – toss in some torn flat leaf parsley leaves or fresh basil. Or chopped chives.

problem solving guide

too bland? Season a little more and possibly boost the mustard.

too dry? – drizzle with a little more olive oil.

serving suggestions

Great as a side salad pretty much any where you’d normally serve a green leafy salad.

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