Celery Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

A simple celery salad studded with toasted pecans.

Serves: 12 Save

Ingredients (8)

  • 1 green onion, sliced
  • 1 tablespoon whole-grain mustard
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 1/2 teaspoon coarse salt
  • 1 bunch celery, sliced
  • 1 cup coarsely chopped, toasted pecans
  • Parmigiano Reggiano cheese, shaved (optional)

Directions

  1. Combine green onion, mustard, lemon juice, oil and salt.
  2. Whisk well. Toss with celery and pecans. Top with cheese, if using. Serves 12.

Winter Gin & Tonic

The Bar

Ingredients (7)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 Orange Slice, Peeled and Cut into Quarters
  • 1 Cinnamon Stick, Cut into Three Pieces
  • Tonic Water
  • 2-3 Dashes Citrus Bitters
  • Cinnamon Stick Garnish
  • Orange Slice Garnish
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