Friday, February 29, 2008

Radish-celery salad

I've had great luck over the years with recipes from the Boston Globe, and this one is no exception. I'm not a huge radish fan, but this recipe caught my eye, and I tried it last night. It was delicious! We had it with chicken and oven fries, and it was an excellent combination. Flavorful, tangy, refreshing.

Here is the recipe for those who don't want to click on the link:

1 shallot, finely chopped
1/4 teaspoon whole grain mustard
1-1/2 tablespoons Champagne vinegar

Salt and black pepper, to taste
1 bunch radishes, very finely sliced
4 inner stalks celery, very finely sliced
1/4 cup sliced celery leaves
6 large parsley leaves, thinly sliced
1 tablespoon capers
3 tablespoons olive oil
1 small wedge Parmesan cheese, cut into thin slices

1. In a small bowl combine the shallot, mustard, vinegar, and a pinch each of salt and pepper; set aside for 10 minutes.

2. Meanwhile, in a large bowl combine the radishes, celery, celery leaves, parsley leaves, and capers.

3. Whisk the olive oil into the vinegar mixture. Pour the dressing over the radish mixture and toss to combine. Taste for seasoning and add more salt and pepper, if you like. Transfer to a large plate and top with the Parmesan slices. (Jill Santopietro)

FYI I used red wine vinegar instead of Champagne, and grated Parmesan instead of slices, and that seemed just fine. Enjoy!



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