Celery, usually a wan understudy on a platter of crudités or a bit player in soups, takes on a starring role in this refreshing salad. A rather strong-flavored vegetable, it really benefits from a short soak in olive oil and lemon juice.
- Zest and juice of 1 lemon (preferably Meyer) or lime
- 3 tablespoons extra virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
- 10 medium celery stalks, strings removed, thinly sliced on the diagonal (about 4 cups)
- 2 cups lightly packed fresh flat-leaf parsley leaves, torn if large
- 1 medium head frisée, chicory, or escarole, cored and torn into bite-size pieces
- 1/2 cup hazelnuts or walnuts, toasted and finely chopped
In a large bowl, whisk together the zest and juice as well as the olive oil, then season with salt and pepper. Add the celery and toss, then let the mixture stand for 10 minutes. Add the parsley, frisée, and nuts, then toss again. Season to taste with salt and pepper.
Serves 4 — Recipe from 177milkstreet.com