Marinated Celery, Celery Leaf and Chickpea Salad
3 tbsp(s), (45 ml)
¼ tsp(s), (1 ml) plus extra as needed
⅛ pinch, (0.5 ml) plus extra as needed
1 tbsp(s), (15 ml)
½ tsp(s), (2 ml)
2 clove(s), medium, smashed
Extra virgin olive oil
⅓ cup(s), (75 ml)
6 stalk(s), small, sliced on a diagonal about ¼-inch thick
3 medium, thinly sliced on a diagonal
Fresh cherry tomato(es)
2 cup(s), (500 ml) or grape or Sun Gold tomatoes, halved
¼ cup(s), (60 ml) packed fresh leaves, chopped
2 oz, (55 g) freshly shaved with peeler (about 1/2 c)
3 cup(s), shredded, (750 ml)
- 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.
- 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.
- 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.
- Serving size:375 ml (1 ½ cups)