With Spring here, I'm trying to reset and calibrate the family's menu to incorporate healthy greens now that more varieties of produce are in season. This recipe originates from chef Juan Pablo Mellado Arana of Las Cabras in Santiago. I came across his wonderful creation from Pinterest, and enjoyed Savuer's article discussing the notion of Santiago as the next up and coming destination for culinary adventure. This is a perfect time of year for this particular salad because it lends such a refreshing taste from the lemon and the olive brine.
Although the article pairs the salad to offset heavy meat entrees, I like this salad on it's own. If I did pair this with meat, I would lean towards crab meat or broiled shrimp and wash it down with a good Pinot Grigio. Santa Margarita which is a little pricey, but worth the splurge.
The full article is here:
Saveur Best Santiago Restaurants
Marinated Celery and Radish Salad, courtesy of Saveur Magazine. August, 31 2015.
Serves 4-6
Ingredients:
- 6 Stalks of celery, cut into 1/4 -inch thick slices, leaves reserved
- 2 radishes, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh lemon juice
- 3 Tablespoons vegetable oil
- 2 avocados,halved, pitted, and peeled
- 1/2 cup kalamata olives, pitted
Method:
In a medium bowl of ice water, soak the sliced celery and radishes for 10 minutes. Drain and return the vegetables to the bowl and season with salt and pepper. Pour the lemon juice over the vegetables and toss to combine. Let the vegetables stand for 10 minutes to marinate in the juice.Add the oil to the vegetables and toss to coat. Cut each avocado half into wedges and then gently toss with the celery and radishes. Transfer the salad to a platter and sprinkle with the olives and celery leaves before serving.
Feel free to pair this dish as a side to meat dishes or serve alongside broiled shrimp. I want to give this recipe a try with lamb chops for an evening dinner.
Here's is the Shrimp Scampi Recipe, from Martha Stewart.com. (This is my go to dinner on many Sunday nights when we need a quick and nutritious meal.)
Broiled Shrimp Scampii