How can our baby be as long as celery?! 16-17 inches doesn’t seem possible. Almost 4 pounds. This week the vegetable celery is representing. Crunchy and mild I usually only use celery to start off a dish as a sauteed mirepoix. But, since we are highlighting celery I wanted to make a dish where you really get to experience the crisp and cold that celery can bring to a meal. Celery salad has a lot of dicing and prep work but the result is wonderful. Cool, crunchy, and lemony with apples and cucumber this is a perfect salad for a hot day. Or serve it alongside a heavier dish to cut through the fat. It’s also a great way to use up the rest of a bunch of celery in the refrigerator!
Ingredients
8 large celery ribs, peeled and thinly sliced (about 4 cups; see note)
1 green apple, peeled and diced
½ English cucumber, seeded and diced
¼ cup finely chopped fresh dill
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest, from 1 lemon
2 tablespoons lemon juice, from 1 lemon
In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold.
Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.
