Celery leaves are an underutilized green. Look for the freshest celery possible, which has the most leaves—many grocers trim the leaves as the celery gets older.
Recipe information
Total Time
15 minutes
Yield
Makes 10 servings
Ingredients
2 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons hazelnut oil
2 lb Bibb lettuce (10 small heads), leaves separated
2 cups celery leaves (from 2 bunches celery; both top leaves and inner leaves from tender pale ribs)
Preparation
Whisk together vinegar, shallot, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified. Toss lettuce and celery leaves with just enough vinaigrette to coat in a large bowl.
