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[Heavenly Recipe] Marinated Celery Salad by Jeanette Nishimori

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

What better time to experiment with new recipes than now? The Sunday New York Times Home Section features 5 RECIPES TO MAKE THIS WEEK. Here is a great salad to use up that bundle of celery you have in the chiller.

The Salad--put in a large bowl

1 can chickpeas, drained and rinsed

4 stalks of celery, cut in 1/4 inch pieces

10 cherry tomatoes, halved

1/4 cup basil, julienned (OR 1/3 t dried basil in dressing)

2 large scallions cut on a diagonal

The Dressing--put in a bottle and shake

3 T of vinegar

1 T of Dijon or German mustard (sweet/spicy)

1/2 t maple syrup or honey

Salt and Pepper

2 garlic cloves, smashed /peeled

1/3 C extra virgin olive oil

Mix everything together and let marinate for a couple of hours.

Serve over mixed greens, if desired, or just as a bean salad. Sprinkle with Parmesan to taste, and fresh parsley if you have some. Maybe a squeeze of lemon juice. Very good!!!!!


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