Ingredients
4 large ribs celery, sliced
1 can chickpeas, rinsed and drained
juice of one lime
1 clove garlic, minced
1 tsp cumin
1 T olive oil
1/2 cup Italian parsley, minced
1/4 t salt
black pepper to taste
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Toast the cumin until fragrant and place in a mixing bowl. Heat the oil and lightly saute the garlic. Mix cumin, garlic, lime juice, salt and pepper to make the dressing. Toss with celery, chickpeas and parsley. Refrigerate to let the flavors develop, or enjoy immediately. Variations: - add 1/2 c diced red pepper and garnish with feta cheese. - replace the lime juice with lemon juice, and add 1/2 c cooked, cooled green peas and 1/4 c toasted slivered almonds.