You don’t often come across something this simple to toss together and this tasty. I was doubtful of the whole thing, right up until I tasted it.
Now, whether we’re having Thai Pork Stew for dinner or not, we will be enjoying this salad. A lot.
So, thanks to the nice folk at Bon Appétit for supplying the recipe, and, come to think of it, thanks to me for laying aside my suspicions and actually trying it!
•3 tbsp canola oil
•2 tbsp fresh lime juice
•2 tsp fish sauce*
•6 celery stalks, thinly sliced on a diagonal
•3 scallions, thinly sliced
•1 red chile, such as Fresno, thinly sliced
•1 cup fresh chopped fresh parsley
•1/4 cup roasted, salted peanuts
Note: the original recipe called for chopped fresh cilantro leaves, but I am not a hoooge fan, so I went with parsley. Also, Fresno pepper is a bit less hot than a jalapeño, so you’ll really just get a nice hint in the salad.
*No fish sauce? Some sources on the interwebs suggest substituting Worcestershire sauce.
Whisk the oil together with the lime juice and fish sauce, then pour over the prepared veggies in a bowl and toss to coat.
I forgot the peanuts!
I quickly added ’em in just before serving and gave the salad another quick toss.
Don’t like, or can’t have, nuts? Don’t use ’em! The salad was very nice before I added them, so, live life large and enjoy this surprisingly tasty use for celery.