Photo: Jennifer Causey; Styling: Claire Spollen
I see your lemon and raise you hazelnuts! The citrus-inspired celery salad takes a softer approach when sautéed with chicken stock until tender. Be sure to cut celery on the diagonal for a leafy green effect.
How to Make It
Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan. Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife. Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.
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