A double dose of celery
Many chefs reserve celery stalks for adding flavor to stock. Richard Reddington taps into celery's overlooked potential at his new northern California restaurant, Redd Wood. By utilizing both the crisp stalks and the tender yellow leaves, Reddington delivers diners a double dose of celery flavor in a light, lemony vinaigrette. He serves the refreshing salad alongside oxtails and polenta. At home, we've marked the salad as a palate-cleansing counterpoint to a hearty meal of braised short ribs.
Celery Salad with Lemon-Dijon Vinaigrette
Yield: 4 servings
2 tablespoons grapeseed oil
1 tablespoon extra-virgin olive oil
Zest of ½ medium lemon
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
4 celery stalks, trimmed and thinly sliced into crescents (preferably using a mandoline)
1 cup small yellow celery leaves
1 cup flat-leaf parsley leaves
About The Chef
Richard Reddington worked in some of the best kitchens in the United States and Europe before opening Redd in Napa Valley. Since opening the Yountville restaurant in 2005, Redd has garnered a Michelin star for five consecutive years. In 2012, Reddington opened the Napa-style pizzeria, Redd Wood, also in Yountville.
Redd Wood, 6755 Washington St., Yountville, CA; 707-299-5030 or redd-wood.com