marinated celery salad with chickpeas and parmesan
For the salad:
- 3 tablespoons sherry vinegar, more as needed
- 1 tablespoon Dijon mustard
- ½ teaspoon maple syrup or honey
- Salt and ground black pepper
- 2 garlic cloves, smashed and peeled
- ⅓ cup extra-virgin olive oil, more as needed
- 4 cups cooked or canned chickpeas
- 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
- 1/4 cup thinly sliced red onion
- 1 to 2 cups loosely packed celery leaves, coarsely chopped
- 1 pint small tomatoes, halved
- ¼ cup loosely packed basil leaves, rolled and julienned
- 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
For serving (optional):
- 1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
- Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves
- In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
- Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
- Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
- If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
- Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.
cucumber, celery, & sweet onion salad with sour cream dressing
- 3 tbsp. sour cream
- 3 tbsp. olive oil
- 3 tbsp. lemon juice
- 1 tbsp. chopped fresh dill, plus more for serving
- Pinch sugar
- Kosher salt
- Freshly ground black pepper
- 2 English cucumbers, thinly sliced
- 4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
- 1 small sweet onion, halved and thinly sliced
- Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Add cucumber, celery and leaves, and onion and toss to combine.
- Serve topped with dill.
Tomato, Sweet Onion, and Celery Salad
- 2 to 3 ripe tomatoes, sliced crosswise 1/8 inch thick
- 1 sweet onion, sliced crosswise 1/8 inch thick
- 3 celery stalks with leaves, thinly sliced crosswise
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons heavy cream
- Coarse salt and freshly ground pepper
Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.
Celery-and-Cucumber Salad with Herbs
- 6 celery stalks, thinly sliced crosswise
- 1 English cucumber, peeled, seeded, and thinly sliced crosswise
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.