Celery Salad with Pistachio Lime Vinaigrette
Usually a supporting flavor, it’s high time that celery leans in. Celery is an equal part of the “Holy Trinity” for soups and sauces or healthy stalk to dive into your favorite dip. Celery can reduce your blood pressure, is rich in Vitamin K and is a good source of dietary fiber.
This recipe is inspired by our crisp fall weather and the colors of green. Celery, chartreuse, sage, apple, pistachio, mint, olive and lime to be exact. Celery, romanesco, apple, and endive combine with candied pistachios for a bright green salad with a simple La Tourangelle Pistachio Oil vinaigrette for a full-on tilt green extravaganza. Look for a bunch of celery stalks with leaves. They add texture and flavor to the salad.
Preheat the oven to 325˚
Make the Candied Pistachios – Place the pistachios in an 8″ x 8″ pan. Add the remaining ingredients and stir to combine. Bake for 15 minutes. Let cool for a few minutes then scrape the pistachios onto a piece of parchment paper. Let cool to room temperature. Measure out 1/4 cup of candied pistachios for the salad. Store the remaining pistachios in a lidded jar.
Make the Pistachio Lime Vinaigrette – Add the vinaigrette ingredients to a NutriBullet or a high-speed blender and blend until smooth, about 30 seconds. Keep chilled until ready to use.
Make the Celery Salad – Place all of the vegetables, fruit, and herbs in a medium bowl. Add 4 tbsp of dressing and gently toss to combine. Season with salt and pepper to taste. Garnish with a few extra chives.
- 1 cup shelled pistachios
- 1 tbsp maple syrup
- 2 tsp coconut sugar
- 2 tsp canola oil
- ¼ tsp salt
LIME PISTACHIO VINAIGRETTE
- 2 tsp dijon mustard
- ¼ cup pistachio oil
- ¼ cup canola oil
- the juice of one lime
- 2 tbsp rice wine vinegar
- 1 pitted date
- ½ tsp salt
- black pepper to taste
- 6 stalks of celery, strings removed, with leaves
- 2 cups of Romanesco, thinly sliced
- 2 heads of endive, thinly sliced
- 1 Honeycrisp apple, peeled and thinly sliced
- 2 tbsp reserved celery leaves
- 2 tbsp chives, snipped into
- ½” lengths, plus a few more for garnish
- 1 tbsp parsley leaves, coarsely chopped