Fewer ingredients required means smaller shopping lists, bills & effort. Less reliance on leafy greens means more crunch and variety when it comes to salads. Less store-bought dressings to liven up meal time means less waste, cost & better flavor, so everyone wins with tasty, homemade creations.
- 3-4 cups thinly shaved celery
- 1/2 cup toasted hazelnuts
- 1/4 cup dried currants
- 1/4 cup finely chopped curly parsley
- 1/4 cup Tahini Goddess Dressing
- 1To shave the celery, simply wash it and trim the touch ends of the bunch and discard. Holding the whole bunch at the end with your hand, simply cut the ends of the celery as thinly as you can until you have the right amount; my favorite part to snack on is the top half of the celery, so if you like, do as I do and cut off the top third or so and set aside for eating. Then, shave the rest of the bunch right to the end, as the ‘butt of the celery is the part that most often gets wasted, and here, it is the part that tastes the best shaved thinly.
- 2Once you have the desired amount of celery, set aside in a mixing bowl. Toast the hazelnuts in a dry pan or in the oven until just browning, making sure not to burn them. Set aside to cool when finished. Mince the fresh parsley and set that aside as well as the dried currants.
- 3Next, make the dressing (you can do this at any time). This dressing is awesome as it uses ingredients most of us will have on hand, and if you do not have dried parsley well guess what: fresh works great here and you will already have it.