Celery Slaw
Serves 4 to 6
Celery paired with a mustard-mayonnaise dressing is a French favorite, best epitomized by the classic dish, celeri en remoulade. Although that recipe calls for celeriac (celery root), not celery, the concept has been extended to this American-style slaw. For a more colorful slaw, add 1 cup of shredded carrots and/or red cabbage.
1 bunch Earthbound Farm Organic Celery, with leaves
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
1/4 cup extra-virgin olive oil
3/4 cup sour cream
1/2 cup chopped fresh flat leaf parsley
1/2 cup chopped red or green onions
Wash the celery well and pluck all leaves. Slice the stalks into very thin slices on the diagonal and place in a medium-size bowl. Finely chop the celery leaves and add to the bowl. Add the parsley and onions, and stir to combine.
In another small bowl, whisk together the vinegar, lemon juice, mustard, salt, celery seed, and sugar. Drizzle in the oil, whisking constantly to emulsify the dressing, then slowly add the sour cream. Stir the dressing into the celery, parsley, and onions.
Refrigerate the salad, covered, for at least 4 hours before serving to allow the flavors to develop.
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