Salads complement any meal, and sometimes simple is best. Here we've marinated sliced celery in a classic champagne vinaigrette for a few hours to infuse it with flavor. Served on a leaf or two of romaine, and garnished with a liberal dusting of chives, this salad makes a terrific palate-cleansing course or can be served before the main dish.
extra-virgin olive oil
Sea salt and freshly ground black pepper
Earthbound Farm Organic Celery Heart (trimmed and cut into 1/3-inch-thick slices, about 3 cups)
Earthbound Farm Organic Romaine Heart (washed and dried or Earthbound Farm Organic Whole Romaine Leaves)
Place the oil and vinegar in a small glass jar and season to taste with salt and pepper. Seal the lid and shake vigorously to combine.
Place the celery slices in a bowl and add 1/3 cup of the vinaigrette, tossing to coat. Let the celery marinate at room temperature or in the refrigerator for 3 to 4 hours, stirring occasionally.
To serve, arrange one or two romaine leaves on each salad plate. Spoon the celery onto each leaf, adding a drizzle of the vinaigrette if needed. Season the celery with salt and pepper to taste, then scatter each serving with some of the chives. Serve immediately.
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