Marinated Celery Salad With Chickpeas and Parmesan Recipe

Name: Marinated Celery Salad With Chickpeas and Parmesan Recipe
Ingredients: 3 tablespoons sherry vinegar, more as needed; 1 tablespoon Dijon mustard; ½ teaspoon maple syrup or honey; Salt and ground black pepper; 2 garlic cloves, smashed and peeled; ⅓ cup extra-virgin olive oil, more as needed; 4 cups cooked or canned chickpeas; 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne; 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion; 1 to 2 cups loosely packed celery leaves, coarsely chopped; 1 pint small tomatoes, halved; ¼ cup loosely packed basil leaves, rolled and julienned; 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta; 1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread; Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

"Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel) Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached..."

INGREDIENTS

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3 tablespoons sherry vinegar, more as needed

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1 tablespoon Dijon mustard

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½ teaspoon maple syrup or honey

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Salt and ground black pepper

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2 garlic cloves, smashed and peeled

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⅓ cup extra-virgin olive oil, more as needed

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4 cups cooked or canned chickpeas

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4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne

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2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion

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1 to 2 cups loosely packed celery leaves, coarsely chopped

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1 pint small tomatoes, halved

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¼ cup loosely packed basil leaves, rolled and julienned

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2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta

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1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread

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Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

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