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    CRISP CELERY SALAD
    from "Celebrate!" by Sheila Lukins

    Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to the stronger flavors in this menu. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.

    INGREDIENTS (CLICK TO BUY)

    12 outer ribs celery, trimmed and thinly sliced on the diagonal
    6 to 8 inner ribs celery, including the leaves, chopped
    1/4 cup extra-virgin olive oil
    2 tablespoons red wine vinegar
    Salt and freshly ground black pepper, to taste
    1/2 cup small flat-leaf parsley leaves
    1/4 cup coarsely chopped fresh mint

    Print recipe
    PREPARATION

    Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Mint - $1.99/ea
     Farm Fresh
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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