Slivered celery and walnut salad
Discover the perfect blend of crunch and nuttiness in this slivered celery and walnut salad. Enjoy a refreshing mix of flavors that will tantalize your taste buds.
Ingredients:
- Raisin Anchovy Dressing
- 1/4 cup golden raisins
- 2/3 tablespoon fresh lemon juice
- 2 tablespoons water
- 1/2 tablespoon anchovy paste
- 1/2 teaspoon flaky sea salt
- 1/2 teaspoon Aleppo pepper (or 1/8 teaspoon cayenne pepper)
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- Salad
- 1 head organic celery (about 12 to 15 stalks)
- 1 cup toasted walnuts, coarsely chopped
- 1/4 cup golden raisins, coarsely chopped
- Raisin anchovy dressing (recipe above)
- Flaky sea salt and black pepper, to taste
Instructions:
- Place all the dressing components in a blender. Set it aside to allow the raisins to swell.
- Prepare a salad spinner by filling the bowl with ice-cold water. Trim off 3/4 inch from the root end of the celery head. Separate the stalks and clean them thoroughly, reserving the light-colored inner stalks for another purpose. Cut the stalks diagonally into thin slices, resulting in approximately 5 cups. Submerge the celery slices in the salad spinner basket and then place the basket in the ice water. If you plan to eat the salad later, refrigerate the salad spinner; otherwise, let the celery crisp up for 10 to 15 minutes before proceeding further.
- Combine the dressing ingredients in the blender, making sure to scrape down the sides, until everything is well mixed without any large chunks of raisins remaining.
- To finish the salad, drain the celery and use the salad spinner to remove excess water by spinning it a few times. Combine the celery, walnuts, and raisins in a large bowl. Drizzle about half of the dressing over the mixture and add a generous pinch of salt. Toss everything together. If needed, add more dressing. Transfer the salad to a serving dish and top it with black pepper and flaky salt. Serve.
Summary:
- Calories: 1821 kcal
- Fat: 161 g
- Protein: 27 g
- Carbs: 94 g
- Potassium: 2587 mg
- Magnesium: 287 mg