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Serve this simple salad recipes with a
cookout menu of hamburgers, hot dogs, or any other favorite barbecue
feature.
Makes 6 servings
6 ribs celery, trimmed, strung and cut
into large dice
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, thinly sliced
1/2 large red bell pepper, seeded and cut into
1/4 inch dice
1/2 small celeriac (celery root), peeled
and finely diced
1/2 cup mayonnaise, prepared or homemade
1/2 cup light sour cream
1/4 cup chopped fresh cilantro, plus additional for garnishing
2 tablespoons Dijon style mustard
1 teaspoon celery seed
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste (optional)
1 head leaf lettuce
In a medium size bowl, toss the
vegetables together. In a small bowl, beat together the mayonnaise,
sour cream, cilantro, mustard, and celery seed. Season with salt and
pepper and if using, the hot pepper sauce.
Add this dressing to the vegetables, a
little at a time, until the salad is the consistency of coleslaw or
whatever the consistency you like - I find I like it a little wetter
than some people do. Chill 2 to 3 hours.
Serve on a bed of lettuce, garnished with
the additional cilantro.
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