Description
Ina Garten’s celery salad brings crisp, refreshing Mediterranean flavors to your table with minimal effort. Parmesan, lemon, and olive oil create a simple yet sophisticated salad that delights palates and elevates any meal you serve.
Ingredients
Scale
Vegetables and Herbs:
- 1 head romaine lettuce, finely sliced
- 2 whole Persian cucumbers, cut into small dice
- 1 bunch celery, cut into small dice
- 1 cup fresh dill (adjust to taste if desired)
- 1 small shallot
- 2 cloves garlic
Proteins and Dairy:
- 15 ounces (425 grams) canned chickpeas, rinsed and drained
- ½ cup (60 grams) feta cheese, crumbled
- 2 ripe avocados, diced
Dressing and Seasonings:
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 cup (240 milliliters) olive oil
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Gather and chop all vegetables into uniform, bite-sized pieces, ensuring precise and consistent cuts for optimal texture and presentation.
- Drain and rinse chickpeas thoroughly, patting them dry with paper towels to remove excess moisture and prevent diluting the dressing.
- Carefully zest the lemon using a microplane grater, capturing only the bright yellow outer layer and avoiding the bitter white pith underneath.
- Peel and mince garlic cloves using a sharp knife, creating fine, uniform pieces that will distribute evenly throughout the dressing.
- In a high-powered blender, combine fresh dill fronds, lemon zest, fresh lemon juice, minced garlic, finely chopped shallots, Dijon mustard, red wine vinegar, and extra virgin olive oil.
- Blend the dressing ingredients until completely smooth and emulsified, creating a creamy and well-integrated mixture.
- Season the dressing with kosher salt and freshly ground black pepper, tasting and adjusting the seasoning to achieve a balanced flavor profile.
- Crumble feta cheese into delicate, irregular pieces, ensuring even distribution throughout the vegetable mixture.
- Immediately before serving, drizzle the prepared dressing over the vegetables and chickpeas, gently tossing to coat each ingredient thoroughly.
- Serve the salad promptly to maintain optimal freshness and prevent avocado from oxidizing and browning.
Notes
- Prep Veggies Ahead: Chop all vegetables early and store in airtight containers to save time when assembling the salad.
- Customize Crunch Levels: Choose softer or crispier vegetables based on personal texture preferences for a personalized salad experience.
- Use Fresh Ingredients: Select seasonal, ripe vegetables for maximum flavor and nutritional value in your final dish.
- Dressing Balance: Taste and adjust dressing seasoning gradually to ensure perfect flavor without overpowering the fresh vegetables.
- Storage Tips: Keep salad components separate until serving to maintain optimal texture and prevent early wilting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 42 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg