Did you know you can ‘de-string’ celery? If you look at the cut end of a stalk, you’ll see that the ‘strings’ are located just along the edge. Turn the stalk so that the celery hollow is face down and place a paring knife right under the top edge and pull back. The strings will come right off. This is a great winter salad, especially with lettuce topping $3 a pound here right now.
Ingredients:
1 teaspoon Dijon mustard
½ cup walnut oil or extra virgin olive oil
¼ cup light vinegar (I used sherry vinegar, but white wine vinegar or even rice vinegar is good here)
Salt and pepper to taste
4 large stalks of celery, thinly sliced
¼ cup crumbled blue cheese
¼ cup toasted walnut pieces
Directions: In a small bowl, whisk the mustard, oil, vinegar, and salt and pepper together. Add to the celery and let sit at room temperature for about ½ hour so the flavors blend. Put on a plate and sprinkle the blue cheese and walnuts over the top.
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