Celery and Walnut Salad
Ingredients
- 1 large stalk Western celery
- as needed walnuts
- half red bell pepper
- as needed sesame oil
- 3 garlic cloves
- a little white vinegar
- 1-2g sugar
- a pinch mushroom bouillon or chicken powder
Instructions
- Remove tough strings from both ends of the celery stalks.
- Wash and cut celery and red pepper into diamond-shaped pieces. Mince the garlic.
- Blanch celery and red pepper. Add a pinch of salt for base flavor and a drizzle of oil to keep the celery bright green. Drain well and place in a bowl.
- Blanch walnuts briefly to remove bitterness. Pat dry with kitchen paper. If you don't mind the bitterness, skip this step — pan-fried walnuts are crispier and more fragrant!
- Heat oil in a pan and stir-fry walnuts over low heat (high heat burns easily). Once toasted, drain the oil.
- To the blanched celery, add minced garlic, white vinegar, sugar, sesame oil, and a pinch of salt. Mix well.
- Finally, add the walnuts and toss. Add a touch of chicken powder or mushroom bouillon for extra flavor.
- Plate and enjoy. I could eat a whole plate!
