By I really like the crunchiness and flavor of celery. It is usually used in a supporting role; mirepoix, trinity, pot roasts, this Lentil Celery Salad. Here it gets the VIP treatment, and shines as the main ingredient. For this salad, I was inspired by the flavors of remoulade sauce, which is similar to tartar sauce. This salad has tangy lemon, briny capers and pickled peppers, and plenty of crunchy celery and fresh parsley. If you don’t have capers, try substituting diced pickles. Remoulade is a mayonnaise based sauce, but I serve this salad with yogurt for a nice creamy contrast instead. I like mayonnaise, but can decidedly not eat it by the spoonful.
This recipe is written to serve one. Try it on its own as a lunch. It would be fantastic alongside fish, shrimp, or chicken. I also recommend a side of bread to swipe up the extra yogurt.
Celery Remoulade Salad with Yogurt (Serves 1)
- 1/4th of a small red onion
- 1 clove of garlic
- 1-2 lemons, depending on how juicy they are
- 2/3 cup Greek yogurt
- 4 stalks of celery
- 1 T capers
- 1 T Mama Lil’s Peppers
- 1 T olive oil
- 1/3 cup parsley leaves
- salt
- black pepper
- Thinly slice the red onion. You want about 1/3 cup. Mince or finely grate the garlic. Combine the onion and garlic in a large bowl. Sprinkle with salt and mix.
- Zest the lemon. Reserve 1 tsp of the zest for this recipe. Cut the lemon in half and juice it. Add one tablespoon of the lemon juice to the onions. Add another tablespoon of lemon juice to the yogurt, and mix with a fork until it’s smooth. Season it with a little salt and set aside.
- Slice the celery thinly on a bias. Add it to the onion bowl. Add the capers. Chop of the Mama Lil’s and add those. Add olive oil. Toss, and season with salt to taste.
- Finish with the parsley leaves and reserved lemon zest.
- Serve by layering the yogurt on the bottom, and topping with the celery salad. Serve with freshly grou
Down to a Simmer 