15 minutes
A refreshing, no-cook salad featuring thinly sliced celery, charred lemon oil, kosher salt, white pepper, and fresh parsley.
Celery Stalks, strings removed, thinly sliced on an angle
each
Celery Leaves, for garnish
cups
Charred Lemon Oil
tablespoons
to taste
to taste
Flat Leaf Parsley, minced
tablespoons
1. Prepare the Celery
Take 10 celery stalks, remove the strings, and slice them thinly on an angle. Place the sliced celery into a large bowl.
2. Add Charred Lemon Oil
Drizzle 1.5 tablespoons of Charred Lemon Oil over the celery. Toss the celery gently but thoroughly to ensure every piece glistens with the oil's bright, citrusy flavor.
3. Season the Salad
Season the celery with a pinch of kosher salt and a few grinds of freshly ground white pepper.
4. Garnish and Serve
Scatter 2 tablespoons of minced fresh parsley and 0.5 cup of reserved celery leaves over the salad. Transfer the salad to a serving dish and enjoy immediately.
Choose celery that is crisp and vibrant green without any brown spots. The base of the stalk should be firm, and the leaves should look fresh. If your celery has lost some of its crispness, revive it by trimming the end and placing it in ice water for a few minutes before preparing your salad.
Use a zester or microplane to get fine shavings of lemon zest without the bitter white pith. Then, squeeze the lemon juice fresh, straining out any seeds. The freshness of the lemon will lift the entire dish.
Use a mandoline or a sharp knife to slice the celery thinly and uniformly. This ensures that each bite carries the perfect balance of dressing and crunch.
Season well with salt and freshly ground black pepper. Taste as you go and adjust accordingly. Salt helps to draw out the moisture from the celery, which melds with the dressing for a more cohesive dish.
Ingredients like toasted nuts, seeds, or breadcrumbs can add a delightful crunch that complements the celery.
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