ORIGINAL RECIPE: None. I completely made this up from necessity
TIMING: 15 minutes
TOOLS: Just knives and a cutting board
COOK TYPE: No cooking involved
EXPERIENCE: We were at pan pizza night again (see previous blog on Pan Pizza), but this time we had a guest over. So now I had two reasons for coming up with a side dish: we didn’t have enough pizza and we wanted to be all healthy. I whipped this up, thinking the kids probably wouldn’t touch it with a ten foot pole. They didn’t, but I sort didn’t mind cuz for me it really hit the spot. It was fresh, light, filling, and oh so lemony.
I want to say that I really appreciate how the celery takes a front seat here, as well as lemon. They so often play supporting roles that they can be under-appreciated. I actually wanted to make herbs central, instead, (like in a good tabouli) but I was running low. So enjoy your bowl of celery!
NOTES: I happened to have a jar of Trader Joe’s Preserved Tunisian Lemon Slices in the fridge, so that worked well in this salad. I actually find Trader Joe’s version to not be super authentic compared to the homemade ones I have had, but it works here. You could also make your own; they are addictive if you like that sort of thing. I once sat around with a few ladies who happened to “like that sort of thing” and we just kept chowing down my preserved lemons, plain, as we chatted and chatted the night away.
- In a small serving bowl, toss together 1 can drained chickpeas, 4-5 stalks thin-sliced celery, zest of one lemon, juice of one lemon, a small handful of separated radish or alfalfa sprouts, three slices julienned preserved lemon, 2-3 tablespoons chopped parsley or cilantro, a hearty pinch of salt and one of pepper, and a hearty drizzle of olive oil.
- In a small bowl, place a few tablespoons super-thin sliced onion in ice water and let sit until you are ready to serve dinner.
- When you are ready, drain the onion and add it to the salad. Taste for seasoning.
Serve with a full meal, especially in the spring time and into the summer. This is an accompaniment, for sure, but if you wanted to take it to a potluck, to work for lunch, or on a picnic, it would be nice.