Celery with spring greens
4 servings
10 minutes
Celery with spring greens is a fresh, aromatic salad that embodies the spirit of lightness and natural harmony of European cuisine. Its base is crunchy celery complemented by zesty arugula and tender shallots. The dressing made from olive oil and red wine vinegar adds a subtle tanginess, while ground black pepper and salt enhance its vibrant flavor. Olives add richness, and pecorino romano cheese contributes softness and depth. This salad is perfect as an appetizer or a light accompaniment to a main dish; it refreshes and energizes. Its roots trace back to Mediterranean culinary traditions where the freshness of ingredients plays a key role. Enjoy this crunchy, bright spring treat!
1
To prepare celery with spring greens, mix shallots, oil, and vinegar in a large bowl, season with salt and pepper.
- Shallot: 1 head
- Olive oil: 3 tablespoons
- Red wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Add celery stalks and leaves, and arugula, and mix thoroughly.
- Celery: 3 stems
- Rocket (arugula): 1 bunch
- Celery leaves: 40 g
3
Garnish with olives and cheese, serve at the table.
- Pitted olives: 2 tablespoons
- Grated Pecorino Romano: 2 tablespoons
