Celery+Cucumber Salad
Jan. 3rd, 2021 03:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeSo, I've been cooking out of Joshua McFadden's Six Seasons cookbook for a couple of years. However, I fell into a bit of a comfort zone where I would just revisit my favorite recipes over and over, without branching out into anything new. One of the best things about this cookbook was that his braised celery finally gave me a way to prepare celery that I actually liked. I used this challenge to push me to try one of the other recipes, a cucumber and celery salad. I was a bit nervous about it, since after all, it's raw celery, but it turned out great!
Note: we're in a pandemic & also I just generally cook with a lot of substitutions, so I'll mention my alterations as well as the original recipe. Anyway, in my opinion a lot of these recipes are more about the cooking techniques & preparations than the finished product, so I don't feel like adapting them is overly risky (& heck, I'm a vegetarian so for like 60% of the recipes in here I'm substituting out the meat)
1 large cucumber - peel the skin if it is hard/waxy, cut on a sharp angle into thin slices. Put in a strainer and salt to make a quick salt pickle (20 mins)
2-3 stalks celery - trim & reserve leaves if you're able to. Cut horizontally to divide into halves or thirds, depending on length. Then cut on an angle into long, thin, stick-like slices. Place in a bowl of ice water (10 mins)
1 clove garlic - smash and peel. Place in a bowl with dried apricots (I used raisins) Cover with red wine vinegar & let sit (10 mins)
1/2 cup toasted pistachios, chopped (I used walnuts - also just adjust the measurement to taste)
Chopped celery leaves, parsley, mint, and basil (~1/2 cup each, loosely packed - adjust based on the eye test) + red pepper flakes. (I used celery leaves and cilantro + red pepper flakes)
Drain celery and pat dry, then add it to your serving bowl. Pat the salted cucumbers dry & add them to the celery. Remove the garlic from the red wine vinegar + dried fruit, then add this mix to the cucumbers and celery. Add toasted nuts, herbs, and drizzle olive oil on top. Add salt and red pepper flakes to taste. Serve.
The result is a really nice, simple salad. Because the celery is cut so thin and because you cut diagonally across the ribs, the texture is not stringy and the flavor is not overwhelming. The simple cucumber pickles are also surprisingly flavorful. I think it would be nice with some fresh apple on top or maybe persimmons, too - especially if you end up making an herb-lite version like I did.
Note: we're in a pandemic & also I just generally cook with a lot of substitutions, so I'll mention my alterations as well as the original recipe. Anyway, in my opinion a lot of these recipes are more about the cooking techniques & preparations than the finished product, so I don't feel like adapting them is overly risky (& heck, I'm a vegetarian so for like 60% of the recipes in here I'm substituting out the meat)
1 large cucumber - peel the skin if it is hard/waxy, cut on a sharp angle into thin slices. Put in a strainer and salt to make a quick salt pickle (20 mins)
2-3 stalks celery - trim & reserve leaves if you're able to. Cut horizontally to divide into halves or thirds, depending on length. Then cut on an angle into long, thin, stick-like slices. Place in a bowl of ice water (10 mins)
1 clove garlic - smash and peel. Place in a bowl with dried apricots (I used raisins) Cover with red wine vinegar & let sit (10 mins)
1/2 cup toasted pistachios, chopped (I used walnuts - also just adjust the measurement to taste)
Chopped celery leaves, parsley, mint, and basil (~1/2 cup each, loosely packed - adjust based on the eye test) + red pepper flakes. (I used celery leaves and cilantro + red pepper flakes)
Drain celery and pat dry, then add it to your serving bowl. Pat the salted cucumbers dry & add them to the celery. Remove the garlic from the red wine vinegar + dried fruit, then add this mix to the cucumbers and celery. Add toasted nuts, herbs, and drizzle olive oil on top. Add salt and red pepper flakes to taste. Serve.
The result is a really nice, simple salad. Because the celery is cut so thin and because you cut diagonally across the ribs, the texture is not stringy and the flavor is not overwhelming. The simple cucumber pickles are also surprisingly flavorful. I think it would be nice with some fresh apple on top or maybe persimmons, too - especially if you end up making an herb-lite version like I did.
no subject
Date: 2021-01-06 11:07 am (UTC)no subject
Date: 2021-01-06 09:30 pm (UTC)Preheat oven to 375 F
Separate stalks and lay in a shallow baking dish
Add 1/4 cup dry white wine (or white wine vinegar if you are cheap like I am)
Add 1/2 cup olive oil
Add a big pinch of salt, several smashed garlic cloves, a pinch of dried chili flakes, and some thyme (or mess around with the spices based on what you have and like)
Cover with foil and bake until celery is silky and tender (5-10 minutes) - serve in salads, soups, pastas, or as a side (McFadden uses it in a radicchio salad)