Todd Ginsberg’s Root-to-Stem Celery Salad
Did you know that many plants are entirely edible? Root-to-stem cooking helps reduce food waste by using every part of the plant. Making Todd Ginsberg’s Celery Leaves and Core Salad is delicious way to reduce your food waste at home.
- 1 celery core bunch, roughly sliced
- 9 small new potatoes, boiled and quartered
- 4 hard boiled eggs, halved
- 1 cup flat leaf parsley leaves
- A handful of olives, pitted and halved
- Halve of a red onion, sliced
- 2 TBSP capers
- 2 TSP red wine vinegar
- 3 TBSP (+ more for drizzle) olive oil
- 1/2 TSP oregano
- Anchovies to taste (optional)
- Salt and pepper to taste
Directions: Remove the darker leaves from the core of the celery stalk, but be sure to leave the light leaves (celadon in color). Roughly slice the core crosswise with the leaves, then toss everything together except the anchovies and eggs. Lay your salad on a flat plate and garnish with eggs and anchovies. Drizzle a little more olive oil over the plate and enjoy!