Recently I have been trying out some really amazing celery salads. I never had a celery salad before this Spring but have come across a few interesting ones, tried them, and loved them. I found this particular recipe in one of my recent Martha Stewart Living issues and tore it out to add to my messy heap of scrawled recipes and web printouts. It's as easy as can be with just 4 main ingredients, dressed with olive oil, lemon juice and salt to taste. A perfect accompaniment to grilled chicken or fish ... or amazing by itself. Like tabouleh, I could eat bowl after bowl of this stuff easily. At about 240 calories per 2 (ish) cup serving, there isn't much guilt involved either.
- Start with fresh celery, washed and diced - I use the leaves as well - about 6 cups
- Add freshly rinsed and dried cilantro leaves, about 1 cup. No mincing necessary but a little chop with a mezzaluna helps keep the leaves more manageable
- Chop about 1/4 cup of golden raisins and add to the cilantro and celery
- Lightly toast about 1/4 cup of coarse-chopped almonds while doing the next step ...
- Toss in about 2-3 T each of olive oil and fresh lemon juice and kosher salt to taste. Then toss in the warm almonds and eat immediately. It's best when the almonds are still toasty-warm against the chewy raisins, crunchy celery and aromatic cilantro leaves and the zing of fresh-squeezed lemon juice. Absolutely divine.