Summer Vinaigrette and a Crunchy Salad

Summer Vinaigrette and a Crunchy Salad

I have made it a point to do my best to limit the number of pre made, bottled and boxed products in my fridge and panty.  Well, I really needed another salad dressing recipe-I was in a rut.  In my effort to de-stress myself at the end of my day I turned on the Food Network and there was Ina Garten; The Barefoot Contessa inspiring me and saving me from another gloomy salad.  She not only provided a salad dressing recipe but a wonderful salad of CELERY!  What?!  In all my life I have never had a Celery Salad? Have you?  Have I been missing something? Has this been a super secret gourmet treat that I have never heard of?   I just knew I had to try it.

The salad dressing is very easy and only requires one item that you probably don’t have in your pantry, but then again you might; Anchovy Paste.  I had to buy some of that stuff and it was in the tuna fish aisle!  Word to the wise; don’t skimp on this it makes all the difference in the dressing.

Here is Ina’s original recipe; Celery and Parmesan Salad on the Food Network. I ended up adding Chopped Fennel and 1 chopped granny smith apple.  I thought these two items would add to the crunchiness and would go well with the salad dressing too, I think I was right, but look forward to your opinion too!

Make sure you marinate this salad for at least 2 hours or overnight-that way all the flavors soak in!

I think I am going to make this salad and dressing many more times!

Celery Vinaigrette

1/2 cup of Olive oil

1/4 cup plus 2 Tbsp fresh lemon juice

2 tsp of Lemon Zest

2 Tbsp of chopped onions or shallots

1 tsp of Anchovy paste

1/2 tsp celery salt

1 tsp celery seed

Kosher salt to taste

Black pepper to taste

Mix all ingredients in a jar and shake to combine.

Crunchy Celery Salad with Fennel and Green Apples

1 bunch of celery coarsely chopped

1 Fennel Bulb, cored and coarsely chopped

1 Granny Smith Apple (leave peel on) chopped

Chop all into relatively the same size pieces-toss with vinaigrette and let marinate for at least two hours or overnight.

Serve like Ina does with shaved parmesan on top.

This would be great for picnics or carry-ins as it all stays crunchy and fresh.

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