Celery salsa
A great way to use up odd bits of celery, this salsa can be used with so many things, adding an ‘agrodolce’ (sweet and sour) flavour that can lift the humblest of dishes. Try scattering it over potato cakes, griddled, BBQ’d or roasted veg, or salads. If you’re not a huge celery fan, use the inner, paler sticks raw; these are usually less bitter than the outer, darker sticks, which you can use in cooking. The sweetness of the sultanas and the aromatics from the capers, vinegar and herbs will also temper the flavour.
Cook's notes
Quickly stir-frying the celery a little would reduce any bitterness further, if you’re really not a fan of raw celery; just leave it to cool before using, but make sure you keep a little crunch to it.
Ingredients
- 2 celery sticks
- 1 tbsp capers, soaked in a little water
- 30g sultanas, raisins or currants, soaked in a little water to plump them up
- 30g walnuts, toasted & chopped
- Small bunch of leafy green herbs – e.g. parsley, chervil, mint, chives, basil, dill, tarragon, chopped
- 1 tbsp cider vinegar or lemon juice
- Pinch of chilli (fresh or dried flakes) – optional
- Olive oil
Method
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Step 1
Using a veg peeler or sharp knife, lightly run it down the ridged sides of the celery sticks to destring them.
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Step 2
Cut each stick into about 4 thin lengths, then finely dice them.
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Step 3
Drain the capers and dried fruit.
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Step 4
Mix all the ingredients in a bowl, adding a little good olive oil to loosen the mixture to your liking. Season to taste before serving.