This time of year, keeping things simple and straightforward isn’t the norm. But, when it comes time to eat, it’s the go-to rule. In the TSTE™ review of The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking we said that the cookbook “captures the essence, technique and flavor of most of the foods we know and love and cook in our homes and for our friends.” This time of year that sentiment couldn’t be more apropos. And, to do it in a way that’s straightforward and delicious is even better. Beard’s Wilted Celery Salad is the perfect example, and with permission, we’ve updated Beard’s version with our Tomato Tarragon blend, or for an even more distinctive flavor profile, our Bloody Mary Mix blend.
Celery is a fantastic ingredient and so often overlooked. Especially now, just after Thanksgiving, when you probably still have some in your refrigerator, this recipe works great into any meal. It needs a good amount of time to marinate,
so making it ahead can work into just about any holiday schedule. We’ve given you a few options here; we think once you see the versatility, this recipe will become a new standard in your repertoire. As will Beard’s cookbook.
Remember to enter our Cookbook Giveaway for your chance to win a copy of The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking by commenting on any of The Essential James Beard Cookbook posts between now and December 1st (full details here).
Wilted Celery Salad
adapted with permission by The Spice & Tea Exchange®
Makes 4 Servings
Make this salad 3 to 8 hours before you plan to serve, as it needs lengthy marinating. It goes well with all kinds of meat.
1 head celery, separated into ribs and well washed
2 tablespoons red or white wine vinegar
2 teaspoons Dijon mustard, or more to emulsify the vinaigrette
1/2 teaspoon Florida Sunshine salt blend
1/4 teaspoon Pirate’s Bite pepper blen
1/2 cup TSTE Extra Virgin Olive Oil
1 1/2 teaspoons TSTE Tomato Tarragon blend (OR substitute TSTE Bloody Mary Mix blend)
Crisp salad greens
2 tablespoons chopped parsley or chopped hard-boiled egg, for garnish
Remove the tough strings from the outer ribs of the celery, then slice the ribs rather finely. Put the celery in a bowl. Mix the vinegar, mustard, Florida Sunshine and Pirate’s Bite in a small bowl. Whisk in the olive oil. Add the Tomato Tarragon blend or Bloody Mary Mix blend and pour over the celery. Toss extremely well, then cover with plastic wrap and leave at room temperature until ready to serve, shaking the bowl every now and then so the vinaigrette and celery mix well. Line a salad bowl with the salad greens, add the marinated celery to the bowl, and sprinkle with chopped parsley or egg.