• About Us
• Church Family
• Pathfinders
• Online Magazine
• Church Location
• Site Map

Recipe - Celery Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
I love the savouriness and the refreshing crunch of celery, and this recipe puts it in pride of place rather than, as is so often the case, as a second-class ingredient.

 
Ingredients

Serves 4-6

Dressing

• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1 Tsp. Dijon mustard
• A pinch sugar
• A pinch salt
• A pinch pepper
• A pinch celery seeds, crushed.

Salad

• 1 head celery, roughly chopped including some of the yellow leaves
• 1/4 cup roughly chopped flat leaf parsley
• 1 spring onion, chopped
• 1/3 cup sultanas or dried cranberries

 
Method

• Place the dressing ingredients in a n a screw top jar and shake until well emulsified.
• Place the salad ingredients in a serving bowl, pour over the dressing and toss.

 
About the Recipe

• This recipe is suitable for vegetarians and vegans.
• If you have a mortar and pestle this is perfect tool for crushing the celery seeds.  If you don't then even a bash with a heavy saucepan will work.
• This is a basic salad which you can dress up pretty much how you want. Eg: Add pecan or toasted pumpkin or sunflower seeds.  Switch out the sultanas for dried craisins.  Add chopped cucumber.

Copyright © 2022 Thornleigh Seventh-day Adventist Church