During my workout yesterday afternoon, I stumbled upon an inspiring article in my Organic Gardening magazine.
The topic: a chef that doesn’t waste any part of the vegetable. Mimicking the “nose to tail” movement — wasting no part of an animal — he aims to do the same with all of his ingredients.
Needless to say, I was intrigued, inspired, and a little nervous.
We’re forever in possession of the root ends of celery (we use the stalks in our smoothies), which is something he uses quite frequently. I figured this would be a safe place to embark on this new way of thinking about compostables…
I had in mind a salad built around these roasted celery roots. Something citrus filled, with a creamy, crumbly cheese to balance out the flavors.
I had on hand the following:
- Celery (roots, stalks, and leaves)
- Green Onions
- Goat Cheese
What I did:
Quarter your celery root bits and toss with olive oil. Sprinkle with a pinch of salt and a liberal amount of pepper. Roast at 425 for 45 minutes.
In the meantime, slice your green onions and section your oranges. Reserve any extra orange juice for a vinaigrette.
Pinch the leaves off of your remaining celery stalks (try to choose the lighter green ones — they’re less bitter).
Mix a tablespoon of dijon, 1/4 cup red wine vinegar, a glug of olive oil, and any remaining orange juice in a bowl. Add pepper if desired.
Toss all ingredients, including roasted roots, in a large bowl with vinaigrette. Plate and top with goat cheese and (MORE) black pepper.
No joke: this salad topped my charts…