Celery and Radish Salad with Fig Vinaigrette
FROM SUBSTACK
This time of year, when local produce in the Northeast is non-existent, I look for excitement in the produce aisle of my supermarket (sad, I know). I did clip enough parsley from one of my herb pots the other night to garnish a dish ... the recent warm winter weather has my plants rather confused. But I digress.
There are lots of things to cook with right now that are in season somewhere — mostly California. Celery, which you most likely already have in your crisper for winter soups and stews, makes a fine salad ingredient. Not just as a garnish for your lettuce-based salad either, but as the star of the show. When celery is fresh and green and crisp, it can’t be beat for its bracing freshness, not to mention its sheer crunchiness.
Serves 2 to 4
8 ounces fresh figs, roughly chopped
1 tablespoon honey
1 tablespoon good balsamic vinegar
