Name: Butter-braised celery with preserved lemon dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 1 bunch celery; 25g butter; 62.50 ml pecans, roughly chopped; 40.00 ml pepitas; 1 baby fennel, thinly sliced (fronds reserved); 1 green onion, thinly sliced; 82.50 ml fresh flat-leaf parsley leaves; 40.00 ml cider vinegar; 36.40 gm extra virgin olive oil; 20.00 ml finely chopped preserved lemon rind (see notes)

Butter-braised celery with preserved lemon dressing

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

"Delicious celery salad bursting with flavor, perfect as a side dish."

Ingredients:

1 bunch celery
25g butter
62.50 ml pecans, roughly chopped
40.00 ml pepitas
1 baby fennel, thinly sliced (fronds reserved)
1 green onion, thinly sliced
82.50 ml fresh flat-leaf parsley leaves
40.00 ml cider vinegar
20.00 ml finely chopped preserved lemon rind (see notes)

Instructions:

Prepare the celery by trimming and slicing it, saving the light green leaves for later use.
In a skillet over medium heat, melt butter. Sauté celery for 2 minutes, then add 2 tablespoons water. Continue cooking for 10 minutes until celery is tender and liquid is nearly gone. Toss in pecans and pepitas, cook for 1 more minute. Let cool for 5 minutes before serving.
In a large bowl, mix together fennel, onion, parsley, reserved celery leaves, and fennel fronds. In a small bowl, whisk together vinegar, oil, and lemon zest using a fork.
Combine the celery mixture with the fennel mixture, then drizzle with dressing. Season with salt and pepper, and serve.

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