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Ingredients

• 12 celery ribs, thinly sliced crosswise, soaked in ice water
• 1/8 cup of lemon juice
• 1/8 cup of lime juice
• 3 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 2 tsp. of Dijon mustard
• 1 head soft leaf lettuce of choice, bibb or boston/you want the contrast against the crisp celery
• 1 tbsp of chopped capers
• 4 ounces pecorino or asiago cheese
• kosher salt
• fresh ground black pepper

Description

No One Uses Celery Except As A Supporting Ingredient, But I Learned To Love Celery Vinaigrette At Rollande Et Pierre Many Many Years Ago. Try To Get The More Tender Young Celery Or Spend The Extra Prep Time And De-string The Thicker Older Ribs. A Thankle

Group Recipes