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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 35 min Start to finish: 45 min Ingredients:
7 large celery ribs |
1/4 cup water |
1/4 cup loosely packed fresh flat-leaf parsley leaves |
1/2 teaspoon salt |
1 cup plus 1 tablespoon extra-virgin olive oil |
2/3 cup diced (1/4 inch) firm white sandwich bread or baguette |
1/4 teaspoon celery salt |
1 teaspoon red-wine vinegar |
1/8 teaspoon black pepper |
accompaniment: soft crumbly goat cheese |
Directions:
1. Peel outer strings from 4 celery ribs with a paring knife. Cut peeled celery into 2-inch lengths, then use slicer to julienne enough celery to measure 2 cups, reserving all trimmings. Transfer julienned celery to a bowl and chill.
2. Cut enough of trimmings and remaining ribs into 1/4-inch slices to measure 2 cups. Add celery slices (not julienne) and water to a small saucepan and simmer, covered, until tender, about 5 minutes. Remove from heat and add parsley, stirring until wilted.
3. Transfer blanched celery slices, parsley, and any remaining liquid to a blender and purée until smooth, about 2 minutes, then force through a medium-mesh sieve into a bowl, pressing on and discarding solids. Stir 1/4 teaspoon salt and a pinch of pepper into celery coulis and set bowl in a larger bowl of ice and cold water.
4. Heat 1 cup oil in a 10-inch skillet over moderately high heat until hot but not smoking, then fry bread, stirring constantly, until golden brown, 15 to 20 seconds. Immediately transfer croutons with a slotted spoon to paper towels to drain, then sprinkle with celery salt. Cool croutons to room temperature.
5. Whisk together vinegar, pepper, remaining 1/4 teaspoon salt, and remaining tablespoon oil in a large bowl until blended, then add celery julienne and croutons, tossing to coat.
6. Spoon about 2 tablespoons celery coulis onto each of 4 plates and pile salad alongside.
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