Celery is often overlooked for its versatility, leading to it languishing in the fridge. Yet, its inclusion can elevate dishes and is a key part of French and Italian cuisines.
Hugh Fearnley-Whittingstall's salad pairs celery with orange and mackerel, reinventing the ingredient in a refreshing way that showcases its culinary potential and reduces the stigma against it.
The Waldorf salad's modern adaptations highlight the importance of celery as a main ingredient, transforming a historically bland dish into one that incorporates flavor and texture with nuts and fruits.
Yotam Ottolenghi suggests a celery salad with feta and soft-boiled egg as a comforting hangover dish, illustrating how celery can fit into diverse culinary moments and remain relevant.
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