CELERY FOR SUPPER

I'm not joking ... WARM CELERY AGRO DOLCE SALAD WITH MOZZARELLA AND HAZELNUTS a recipe you should make

Last night I had celery for supper. I’m being deadly serious.

Celery haters stay with me. For years I thought of celery as the bitterest yet blandest in the veg world. A portal for hummus at best, a grassy juice at worst. Put simply I was not a celery enthusiast. Until I tried it cooked! I was in Copenhagen and ate it braised with goats curd, pickled walnuts and a date and sun-dried tomato crumble. It was divine. It lost all its bitterness and took on a pleasing almost fruity bite. The chorus of sweet and sour somehow made this rather unfortunate vegetable dazzling. It’s one of the handful of moments I truly remember being blown away by something I ate and is the dish that’s served as the main inspiration for this.

WARM CELERY AGRO DOLCE SALAD WITH MOZZARELLA AND HAZELNUTS

…which is now something I have made at least three times in the last fortnight!

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THE RECIPE

WARM CELERY AGRO DOLCE SALAD WITH MOZZARELLA AND HAZELNUTS