While most celery recipes focus on the tender hearts, this crisp, refreshing salad makes a point to use up the whole bunch, including the oft-overlooked leaves. The recipe comes to us from Georges Testa, the third-generation owner of Le Moulin Bleu confectionery and tearoom in Provence. Like many locals, Testa observes Christmas with a meal called either the repas maigre ("lean meal") or, paradoxically, the gros souper ("big supper”), which consists of seven meatless dishes such as brandade de morue, vegetable gratins, and a whole poached fish. This celery salad dressed with a simple mustard vinaigrette always makes an appearance on Testa’s holiday table but would serve as an excellent side dish any time of year.
Ingreadients:
- 1 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 bunch celery, stalks sliced into ½-in. pieces and leaves reserved
Direction
- To a large bowl, add the vinegar and mustard. Whisking continuously, very gradually drizzle in the oil until the mixture is smooth and emulsified. Season to taste with salt and black pepper. Add the celery, toss well to coat, transfer to a platter, and serve.
