This is a really handy and quick recipe to use up leftover celery that we all seem to have in our fridge! It's a bit tart because it's semi pickled, sort of salsa-like and and intriguingly tasty, thanks to the surprising combination of caraway seeds and dill. If you don't have either of these, you can even skip the fresh herbs altogether - see notes for alternative suggestions. Serve as a side salad, or as a little dish of pickles to accompany a meal.
Course: Side Dish
Keyword: celery salad, leftover celery
Servings: 3as a side
3tbspdill, finely chopped
2tbspparsley, finely chopped
2 1/2tbspwhite wine vinegar, red wine vinegar or cider vinegar
3tbspextra virgin olive oil
Remove the leaves from the celery and trim off the dirty base. Finely slice on the diagonal into 4mm / 1/6" slices.
Toss in a bowl with remaining ingredients. Set aside for 10 minutes before serving.
Keeps for up to 3 days in the fridge - the celery softens and becomes even more pickle like.
Herb alternatives - if you don't have fresh dill and caraway seeds, try mustard seeds and a pinch of pepper flakes, or toasted coriander or cumin seeds for a Middle Eastern/Indian spin.