Marinated Celery, Celery Leaf and Chickpea Salad
4
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This salad is so full of freshness, textures andflavours. It’s a fabulous use for celery leaves.
Ingredients
Sherry vinegar
3 tbsp(s), (45 ml)
Sea salt
¼ tsp(s), (1 ml) plus extra as needed
Black pepper
⅛ pinch(es), (0.5 ml) plus extra as needed
Dijon mustard
1 tbsp(s), (15 ml)
Maple syrup
½ tsp(s), (2 ml)
Garlic
2 clove(s), large, smashed
Extra virgin olive oil
⅓ cup(s), (75 ml)
Celery
6 stalk(s), large, sliced on a diagonal about ¼-inch thick
Uncooked scallions
3 medium, thinly sliced on a diagonal
Cherry tomatoes
2 cup(s), (500 ml) or grape or Sun Gold tomatoes, halved
Fresh basil
¼ cup(s), (60 ml) packed fresh leaves, chopped
Parmesan cheese
2 oz, (55 g) freshly shaved with peeler (about 1/2 c)
Romaine lettuce
3 cup(s), (750 ml)
Instructions
1
Whisk together vinegar, salt, pepper, mustard and maple syrup in a large bowl; add garlic and let mixture stand briefly to infuse with the garlic flavour. Gradually stream in oil, whisking quickly and constantly, until mixture emulsifies.
2
Add chickpeas, celery, and scallions to bowl; toss to evenly coat with vinaigrette; cover and refrigerate until flavours meld, at least 2 hours and ideally overnight.
3
Remove garlic cloves. Just before serving, add celery leaves, tomatoes and basil; toss gently to combine. Adjust salt and pepper to taste. Top with freshly shaved parmesan. Serve over or tossed with romaine.
4
Serving size:375 ml (1 ½ cups)
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