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Celery Slaw

Melissa McCart

BY Mark Bittman

PUBLISHED October 11, 2021

Celery hearts—paler, more tender, milder, less stringy—are the best for using raw. You’ll want to use a paring knife or a peeler to remove the toughest outer strings from the ribs. And do not forget the leaves; their flavor is ultra-strong, but used in moderation, they make a fine garnish.

 

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Celery Slaw

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Instructions

Grate equal parts celery, apple, and fennel or jícama (grating is easiest with a food processor). Toss with top quality olive oil, lemon juice, and perhaps a pinch of sugar.

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