Green Celery, Parsley and Pomegranate Salad
4 servings
10 minutes
This salad is the embodiment of freshness and vibrant flavors. Crunchy celery, rich parsley greens, and sweet ruby pomegranate seeds create a perfect combination of textures and aromas. Dressed with lemon juice and olive oil, it gains a zesty lightness, while ground black pepper adds a refined spiciness. Originating from Russian cuisine yet carrying hints of Scandinavian traditions where fresh and simple ingredients are highly valued, this salad is perfect as a standalone dish for a light dinner or as a side to cold roast beef or sausage. It is not just food but a true table decoration that brings joy to everyone who tries it.
1
First, celery needs to be peeled from its tough skin. Vegetable peelers are great for this, but act gently. We only remove the very top layer of the skin; after peeling the stalks, they should be cut into tiny pieces, parsley chopped mercilessly, and everything dressed with a mixture of olive oil and lemon.
- Celery stalks with leaves: 500 g
- Parsley: 100 g
- Lemon: 1 piece
- Olive oil: 50 ml
2
To extract seeds from a pomegranate, it's best to cut it in half and submerge it in icy water. This way, you won't get splashed with the hard-to-clean juice, and the seeds will be intact and taste better. Add the seeds to the salad and grind in some black pepper.
- Pomegranates: 1 piece
- Ground black pepper: to taste
3
This essay is good on its own, and it also makes an ideal side dish for cold roast beef or sausage. Originating from Sweden, it is educational like the works of Miss Lindgren, but does not require her talents to execute.
