Crunchy Celery and Romaine Heart Salad Recipe
By
Kate Ramos
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This quick tossed salad is an elegant and easy first course; it’s great paired with grilled meats and other rich foods.
What to buy:
Use the delicate inner stalks of a head of celery, including the tender leaves. Don’t be fooled by whole celery stalks packaged as celery hearts.
This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
INGREDIENTS
- 1/2 pound romaine hearts, torn into bite-size pieces (about 6 cups)
- 1 medium English or Persian cucumber, seeded and cut into large dice (about 1 1/2 cups)
- 1 cup coarsely chopped celery hearts (inner leafy stalks)
- 1/2 cup sliced hearts of palm
- Fresh Thyme Vinaigrette
INSTRUCTIONS
Toss together romaine hearts, cucumber, celery hearts, and hearts of palm in a large bowl. Drizzle dressing over salad and toss to combine. Taste and adjust seasoning as desired. Serve immediately.
Fabulous! I add some chile flakes and crushed dill seed, and don't use sugar in the vinaigrette.