Celery Salad with Greek Yogurt Dressing

Method3 steps · about 10 min

1. 1

   Step 1: Wash the celery (1 bunch), scallions (3) and mint and dry them well. Thinly slice the celery stalks and both parts of the scallions; keep the celery leaves separate for garnish. Chop the ⅓ cup mint and hold extra clean mint aside. Peel and finely mince the garlic, then drag the flat of the knife over it to make a paste. In a medium bowl, whisk the garlic with the yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, Aleppo pepper (1 tsp), salt (½ tsp) and black pepper (¼ tsp) until combined. Keep this dressing separate from the vegetables until assembly.

   Uses 3 large garlic cloves · ¼ cup plain Greek yogurt · 1 tbsp lemon juice · 1 tbsp olive oil · 1 tsp Aleppo pepper · ½ tsp kosher salt · ¼ tsp freshly ground black pepper · 1 bunch celery, about 10–12 stalks, leaves reserved

2. 2

   Step 2: Put the ½ cup slivered almonds in a small dry skillet over medium heat. Toss occasionally for 2–4 minutes, watching from 2 minutes, until golden and fragrant. Immediately transfer to a plate to cool so they do not continue browning in the hot pan.

   Uses ½ cup slivered almonds

3. 3

   Step 3: Reserve 2 tbsp of the cooled toasted almonds for garnish. Add the sliced celery stalks, scallions, measured ⅓ cup mint and the remaining almonds to the dressing bowl. Stir with a rubber spatula until evenly coated. Top with the reserved 2 tbsp almonds, extra mint and ⅓ cup roughly chopped celery leaves. Serve immediately as six side portions.

   Uses All the separate dressing made in step 1 · All the sliced stalks/scallions and the measured ⅓ cup chopped mint from step 1 · All the toasted almonds from step 2, divided between salad and garnish · ⅓ cup roughly chopped leaves taken from the celery bunch prepared in step 1 · The extra garnish mint prepared in step 1, as desired