This is our favorite type of lettuce: crunchy, creamy and rich.
We enjoyed Andy Baraghani’s book, The chef you want to be (Lorena Jones Books, 2022). There are tons of new ideas and starting points when you’re an adventurous cook. Its crunchy celery salad has shades of the old Waldorf salad your grandmother enjoyed, but this one is new and spicy and easy to like. We added a cup of cooked Alubia Blancas and reduced the cheese a bit as the beans would add some creaminess.
- 4 to 6 stalks of celery, preferably with leaves
- 1 green apple
- 1 carrot
- Extra virgin olive oil to taste
- Fresh lemon juice to taste
- Salt to taste
- 3 ounces of stilton or blue cheese
- 1 cup cooked, drained Rancho Gordo Alubia Blanca beans or one of our white beans
- ½ cup toasted pecans, roughly crushed
- Chopped fresh parsley for garnish
serves 2
- Cut the celery, apple and carrot into bite-sized cubes. In a salad bowl or on a platter, season these ingredients with olive oil, salt and lemon juice.
- Carefully add the crumbled cheese, beans and pecans and fold into the salad mixture. Garnish with parsley. Before serving, taste and adjust the seasonings.