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.
Served 2
Ingredients:
large handful of the tenderest, palest celery leaves
dessertspoon capers
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.
Dinner Document 