This stunning spring salad, full of peppery radishes, sliced celery, celery leaves and crunchy snap peas, is perfect for entertaining. If you grow your own celery, you’ll have plenty of leaves to work with. But we found that most store-bought celery yielded enough leaves for this recipe if you combine the dark outer leaves with the pale yellow inner leaves at the heart. If you can’t collect enough celery leaves, make up the difference with extra parsley. The results will still be delicious.
6 servings, about 3/4 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
1/4 cup white-wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 teaspoons whole-grain mustard
3/4 teaspoon salt
1 bunch radishes, trimmed, halved and thinly sliced
1 cup snap peas, trimmed and thinly sliced
1 cup thinly sliced celery
1 cup celery leaves (from about 1 large bunch) (see Note)
1 cup flat-leaf parsley leaves, coarsely chopped
3/4 cup shredded Pecorino Romano cheese
12 leaves Boston lettuce
Whisk vinegar, oil, sugar, mustard and salt in a large bowl. Add radishes, snap peas, celery, celery leaves, parsley and cheese; toss to coat well.
Divide lettuce leaves among 6 salad plates; top with the salad.
Per serving :
10 g Fat;
3 g Sat;
6 g Mono;
12 mg Cholesterol;
6 g Carbohydrates;
5 g Protein;
2 g Fiber;
496 mg Sodium;
288 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 medium fat meat, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and hold for up to 4 hours.
Note: If you have celery growing in your own garden, you can harvest leaves from the plants as they mature into stalks. Or, at the supermarket, look for celery heads with plenty of leaves still attached. One large bunch of celery will yield about 1 cup of leaves.