Celery Salad Ingredients 4 stalks celery, with leaves 4 radishes 8 ounces block of fresh feta 10-12 black olives
Lemony vinaigrette Ingredients 1 lemon, zested and juiced ½ to 1 clove of garlic, finely minced ¼ teaspoon Dijon mustard ½ cup extra virgin olive oil Salt and pepper to taste Directions Slice the block of feta into 4 equal pieces and place each on a separate plate Thoroughly wash and dry celery and radishes. Either by hand or on a mandolin, thinly slice radishes and celery. Removing celery threads as needed. Set aside. In separate bowl, combine lemon zest and juice, minced garlic and mustard and stir to combine with a whisk. Add in a small pinch of salt (the feta and olives already have plenty of salt) and a generous grind of black pepper. Slowly whisk in olive oil a dribble at a time, until incorporated and emulsified. Taste as you go to check for balance. Either add or leave out olive oil as needed. Toss celery and radishes in the dressing then spoon over the feta. Tear the olives into pieces while removing the pits and toss over the salad.
Cream of Celery Soup Ingredients 3 tablespoons butter 1 bunch of celery (use some of your little stalks to fill in and use the leaves) 2 large onions, chopped 3 tablespoons flour 6 cups chicken broth (reduced sodium) 1 bay leaf 1 cup heavy cream 1 tablespoon lemon juice 3-4 dashes hot sauce Salt White pepper Celery leaves and croutons for garnish Directions In a large saucepan, melt butter; add celery, onions and garlic. Cook over medium low heat until soft. Add flour and cook 1-2 minutes over low heat. Add chicken broth and bay leaf, bring to a boil, reduce heat, cover and simmer for 30 minutes. Add cream, lemon juice, hot sauce, salt and pepper. Reheat and simmer for 5 minutes Garnish with celery leaves and croutons.