And that’s just what this recipe does. Fresh celery (that Smith sources from local farms) gets sliced at an angle and tossed with radishes, onion, grapes, and herbs before being sprinkled with feta, sunflower seeds, crunchy seeds, and sumac. “This dish is all about texture,” says Smith. “The celery is crunchy and refreshing while the spices add a whole other dynamic.”
Serve it up this summer at a picnic or barbecue. It’s great on its own or on the side of grilled fish, chicken, or lamb skewers. The recipe calls for Easter egg radishes, but any kind of radish can be used.
Tusk, 2445 East Burnside Street, Portland, OR 97214, 503-894-8082, tuskpdx.com
Prep Time15 minutes
For the celery salad
- 4 cups celery, sliced on a bias
- 4 cups easter egg radishes, quartered
- 3/4 cup red onion thinly sliced
- 2 cups grapes
- 1 cup parsley leaves left whole
- 1 cup mint leaves, left whole
- 1/4 cup lemon juice
- 3/4 cup olive oil
- Maldon salt to taste
- 1 cup feta crumbled
- 1/2 cup sunflower seeds, lightly toasted
- 1 Tbsp crunchy seed mix (see recipe below)
- 1 tsp sumac
For the crunchy seed mix
In a large bowl, toss together the celery, radishes, onion, grapes, herbs, lemon juice, olive oil, and salt. Taste and adjust salt and lemon juice as needed.
Spoon onto a large, wide bowl or plate, and spread evenly.
Top with crumbled feta, sunflower seeds, crunchy seeds, and sumac.
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