The Modern Vegetarian Kitchen

[Guest guest]

I just bought this book by Peter Berley, and I've seen some nice things in

there (still looking through it though, alternating with Lord of the Rings).

Anyway, I wondered if anyone had tried any of the recipes and could

recommend some to try!

 

Here's one I want to try, I bought the Umeboshi paste thanks to Iron Chef,

and haven't used it yet....

 

 

* Exported from MasterCook *

 

Celery Salad with PIckled Plum Vinaigrette and Toasted WAlnuts

 

Recipe By :Peter Berley

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large celery ribs

1/3 cup coarsely chopped walnuts

1 tablespoon umeboshi paste

1 tablespoon whole-grain mustard

3 small garlic cloves -- finely chopped

2 teaspoons sugar -- cane or maple syrup

1 1/2 teaspoons coarse sea salt

6 tablespoons extra-virgin olive oil

 

Peel away and discard the tough stringy fibers of the celery. Pluck enough

celery leaves to pack 1/4 cup; discard the rest. Finely chop the leaves and

set aside. Slice the stalks on the diagonal into 1/2 " thick pieces about 1

inch in length. Place them in a bowl of ice water and set aside.

 

In a dry skillet over medium heat, toast the walnuts for 6 to 7 minutes

until fragrant, shaking the pan occasionally for even browning. Transfer

the nuts to a strainer to cool slightly. When cool enough to handle, rub

the nuts against the wire mest of the strainer to remove much of their skins

as possible. Set aside.

 

In a small bowl, combine the umeboshi paste, mustard, garlic, sugar, and

salt. Slowly whisk in the oil until creamy and emulsified. Set aside.

 

Drain the celery slices and spin or pat dry. Transfer them to a large bowl

and toss with the toasted walnuts and dressing to taste.

 

Divide salad among plates and garnish with a sprinkling of celery leaves.

 

Source:

" The Modern Vegetarian Kitchen "

 

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Per Serving (excluding unknown items): 200 Calories; 20g Fat (89.1% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

53mg Sodium. Exchanges: 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

 

NOTES : Snappy, crunchy celery gets even crisper when soaked briefly in icy

water. The assertive dressing, my take on a Provencal anchovy vinaigrette,

uses plum paste and balances out the wintery chill of the celery. The

walnuts add a warm, complementary crunch on the salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0