We had a bunch of celery that I didn't know what to do with, so I searched the interwebs and came up with the celery salad. I tweaked it by also adding the cucumber, onion and dill since I had it on hand. It was light and crunchy exactly what I wanted! Jim wasn't in love with it, but I thought it would make a nice summer salad (and one that isn't heavy with mayo or calories!)
(Salade de Céleri)
1 tbsp. white wine vinegar
1 tsp. dijon mustard
Salt and freshly ground pepper
1⁄4 cup extra-virgin olive oil
1 bunch celery
1 cucumber, cut in cubes
1/2 of a med size onion, sliced thin
1 Tablespoon of fresh dill
1. Whisk together vinegar, mustard, and salt and pepper to taste in a large salad bowl. Drizzle in olive oil while whisking constantly, to form a smooth and tart dressing. Set aside.
2. Pluck all the leaves from celery; set aside. Remove the outer ribs of the celery. (Save the innermost ribs from the core of the bunch for another use.) Roughly chop the celery ribs into 1⁄2"–3⁄4" pieces. Add celery, cucumber, onion and dill to bowl with dressing and toss well to coat. Adjust the seasonings.