Spring Celery//and Salad

stay with me here, celery haters

Get creative. I was originally going to do a spring salad with asparagus and celery and couldn’t find asparagus that wasn’t slimy so I went with sugar snap peas. Add regular peas instead if you like! Or use asparagus instead of celery if you really want to- I say this as a person that is mostly meh about celery but when it’s sliced ultra thin it lends a beautiful texture and acts as a very nice vehicle for the vinaigrette. Add some chickpeas or white beans and any small tubular pasta your heart desires to transform it into a whole ass meal.

Spring Celery//and Salad

1 head of romaine, washed, trimmed of the tops and ends, and cut into bite sized pieces

4 stalks of celery (go for the hearts if you can and save those leaves to add to the salad!), sliced very thin on a bias (diagonally)

1 small bunch of radishes, washed, trimmed of the greens and sliced as thin as you can get them (use a mandolin if you can)

a couple handfuls of sugar snap peas, trimmed and sliced in half on a bias (diagonally)

feta

a handful of parsley or dill or both (do both!)

Dressing

1 shallot, very finely minced and tossed in a small bowl with a bit of white wine (or champagne or regular white, honestly) vinegar to take out a bit of the punch

2 Tbsp your vinegar of choice (maybe not balsamic- go light)

1/4 cup olive oil

1 Tbsp coarse mustard or even dijon (I just like the texture of the course)

small handful of chopped dill or parsley or both, finely chopped (I like both)

salt and pepper to taste

Drain off the shallot and then add all the dressing ingredients to a mason jar (something with a lid) and shake like your life depends on it. Ta da.

Put all the veg in a bowl and dress 10-20 minutes before serving, serve with a little extra herbs if you have any leftover and crumbled feta. Taste it! Does it need a little more vinegar? Salt? Don’t serve until you’ve tasted your food. The hill I’ll die on.