Mod Veg Kitchen: Celery Salad w/ Pickled Plum Vinaigrette

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* Exported from MasterCook Mac *

 

Celery Salad w/ Pickled Plum Vinaigrette & Toasted Walnuts

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p92

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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6 large celery ribs

1/3 cup coarsely chopped walnuts

1 tablespoon umeboshi paste

1 tablespoon whole-grain prepared mustard

3 small garlic cloves -- finely chopped

2 teaspoons canes sugar or maple syrup

1 1/2 teaspoons coarse sea salt

6 tablespoons extra virgin olive oil

 

Celery Salad with Pickled Plum Vinaigrette and Toasted Walnuts

 

Snappy, crunchy celery gets even crisper when soaked briefly in icy

water. The assertive dressing, my take on a Provencal anchovy

vinaigrette, uses plum paste and balances out the wintery chill of

the celery. The walnuts add a warm, complementary crunch to the salad.

 

 

Peel away and discard the tough stringy fibers of the celery. Pluck

enough celery leaves to pack 1/4 cup; discard the rest. Finely chop

the leaves and set aside. Slice the stalks on the diagonal into

1/2-inch-thick pieces about 1 inch in length. Place them in a bowl of

ice water and set aside.

 

In a dry skillet over medium heat, toast the walnuts for 6 to 7

minutes until fragrant, shaking the pan occasionally for even

browning. Transfer the nuts to a strainer to cool slightly. When cool

enough to handle, rub the nuts against the wire mesh of the strainer

to remove as much of their skins as possible. Set aside.

 

In a small bowl, combine the umeboshi paste, mustard, garlic, sugar,

and salt. Slowly whisk in the oil until creamy and emulsified. Set

aside.

 

Drain the celery slices and sin or pat dry. Transfer them to a large

bowl and toss with the toasted walnuts and dressing to taste.

 

Divide the salad among 4 plates and garnish with a sprinkling of celery leaves.

 

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Per serving (excluding unknown items): 192 Calories; 20g Fat (93%

calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol;

54mg Sodium

Food Exchanges: 1/2 Vegetable; 4 Fat

 

 

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