Salads
Marinated Celery Salad with Chickpeas & Parmesan
Original recipe by: Cara Mangini, adapted by Julia Moskin
Ingredients
3 Tablespoons sherry vinegar, more as needed
1 Tablespoon Dijon mustard
14 Teaspoon maple syrup or honey
Salt and ground black pepper
2 Garlic cloves, smashed and peeled
14 Cup extra-virgin olive oil, more as needed
4 Cups cooked or canned chickpeas
4 Large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
2 Large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
1—2 Cups loosely packed celery leaves, coarsely chopped
1 Pint small tomatoes, halved
14 Cup loosely packed basil leaves, rolled and julienned
Instructions
Step 1 - In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
Step 2 - Gradually whisk in oil; dressing will emulsif. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
Step 3 - Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
Step 4 - If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
Step 5 - Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using,in the bottom. Add celery mixture, then top with cheese and more black pepper.