I made a dish with leeks, carrots and celery in cheese béchamel sauce, and this was the acidic salad to go with it. It was very tasty.
large handful of the tenderest, palest celery leaves
tablespoon toasted walnuts
juice ¼ lemon
1 tablespoon extra virgin rapeseed oil
2 tablespoons sunflower oil
pinch of salt
How I made it:
Whisk the dressing ingredients together. Mix with capers and nuts.