This refreshing Celery Salad A La Grecque transforms simple garden vegetables into a sophisticated side dish with bright, Mediterranean flavors. The crisp texture of celery, carrots, and red bell peppers is perfectly complemented by a tangy marinade of lemon juice, olive oil, and fresh tarragon. The vegetables are briefly simmered in this aromatic liquid to tenderize them slightly while retaining their crunch, then chilled to allow the flavors to meld. Ideal for picnics, summer barbecues, or as a light accompaniment to grilled meats, this salad is best made ahead of time to let the marinade penetrate the vegetables. It&# 226;ÂÂs a healthy, vegan-friendly option that brings a burst of freshness to any table.
Celery Salad A La Grecque
Description
This refreshing Celery Salad A La Grecque transforms simple garden vegetables into a sophisticated side dish with bright, Mediterranean flavors. The crisp texture of celery, carrots, and red bell peppers is perfectly complemented by a tangy marinade of lemon juice, olive oil, and fresh tarragon. The vegetables are briefly simmered in this aromatic liquid to tenderize them slightly while retaining their crunch, then chilled to allow the flavors to meld. Ideal for picnics, summer barbecues, or as a light accompaniment to grilled meats, this salad is best made ahead of time to let the marinade penetrate the vegetables. It&# 226;ÂÂs a healthy, vegan-friendly option that brings a burst of freshness to any table.Ingredients
Directions
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In a medium saucepan, combine the water, lemon juice, olive oil, crushed garlic, salt, and fresh tarragon leaves.
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Place the saucepan over medium-high heat and bring the liquid mixture to a boil.
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Add the chopped celery, carrots, red bell pepper strips, and quartered onion to the boiling liquid.
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Once the mixture returns to a boil, reduce the heat to low to maintain a gentle simmer.
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Simmer uncovered for 10 to 12 minutes, or until the vegetables are crisp-tender but still retain a slight crunch.
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Remove the saucepan from the heat. Using a slotted spoon, transfer the cooked vegetables to a serving bowl, reserving the liquid in the pan.
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Return the saucepan with the remaining liquid to high heat.
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Boil the liquid rapidly until it reduces to approximately 1/2 cup.
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Pour the reduced hot marinade over the vegetables in the serving bowl.
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Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
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Stir the salad gently before serving to distribute the marinade evenly.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 104.6kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 3656.6mg153%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
