I don’t know about you guys, but I am getting pretty psyched for this thing called summer! I know there are some who are reading this in parts of the world where winter is upon you (oh, internet, how do we love thee for that?) – but this past weekend has brought me right back to the sounds and smells of childhood years spent among summer grasses & bowls and endless bowls of sweet ripe fruits. It could be that school is out and the kids are home, with report cards done and the bags of schoolwork trucked home, or it could just be that this weather we are having is so amazingly beautiful (amazing to have this heat!). Either way, colour me even extra happy to be alive and oh so excited for not only today, but for what is to come as we look forward to a summer here at home.
This salad is one I created after reading my current issue of Bon Appetit, where fresh herbs get a feature spread that made me giddy with delight (true story – all the mention of herbs made me close the issue at first glance). I adore fresh herbs and use them often, and especially this time of year when they are spilling out of containers and off farmer’s market tables everywhere. Here, we use parsley, a year-round herb if you buy it in the store, and one of those greens that grew plentifully in my parents garden when we were growing up – and still does.
In fact, this entire salad is composed of ingredients available year round and came together with ingredients collected on my recent ‘what can I buy for $15 dollars at the Farmer’s Market’ mission referenced in this New Potato Salad post. Here, we see locally grown hazelnuts, parsley, and baby kale come together with currants & thinly shaved celery to produce a crisp & crunchy salad I think anyone can love.
It’s full of hydrating foods that are light & filling, and tossed gently with this classic tahini based Goddess dressing that brings it all together. An easy summer salad that might just make it through the ranks to be a year-round classic that is filling, tasty, easy to make & affordable. My kind of recipe, indeed.
Shaved Celery Salad:
3-4 cups thinly shaved celery (about a half bunch)
(1/2) cup toasted hazelnuts
(1/4) cup dried currants
(1/4) cup finely chopped curly parsley
(1/4) cup IPOM Goddess dressing
To shave the celery, simply wash it and trim the touch ends of the bunch and discard. Holding the whole bunch at the end with your hand, simply cut the ends of the celery as thinly as you can until you have the right amount; my favorite part to snack on is the top half of the celery, so if you like, do as I do and cut off the top third or so and set aside for eating. Then, shave the rest of the bunch right to the end, as the ‘butt of the celery is the part that most often gets wasted, and here, it is the part that tastes the best shaved thinly.
Once you have the desired amount of celery, set aside in a mixing bowl. Toast the hazelnuts in a dry pan or in the oven until just browning, making sure not to burn them. Set aside to cool when finished. Mince the fresh parsley and set that aside as well as the dried currants.
Next, make the dressing (you can do this at any time). This dressing is awesome as it uses ingredients most of us will have on hand, and if you do not have dried parsley well guess what: fresh works great here and you will already have it 🙂
To serve, simply toss all the ingredients together (reserving some parsley for garnish), adding more dressing as desired and garnishing the top with a little of the minced parsley. Here, it is served on a bed of locally grown baby kale with dressing on the side — a lovely dish of greens & nuts & love-infused flavour. Leftover salad will keep refrigerated for about a day or two, but this salad is definitely best enjoyed right away.