Citrus Pepper and Celery Salad
User Reviews
5.0
9 reviews
Excellent
Citrus Pepper and Celery Salad
Report
Citrus Pepper and Celery Salad.The underrated celery gets elevated here with egg, herbs, citrus, and other goodies you just must try. So good it’s a meal! Adapted from Yotam Ottolenghi's Celery Salad with Feta in Plenty More.
Share:
Ingredients
- 4 celery stalks thinly sliced diagonally
- 1 red and green bell pepper thinly sliced into strips
- 1/2 medium red onion thinly sliced
- 4 radishes thinly sliced
- 1 tsp sugar
- 2 cups grapefruit segments
- 1 tsp sumac (or lemon zest optional)
- 2/3 cups celery leaves
- 1/2 cup cilantro leaves chopped
- 1/4 cup flat leaf parsley chopped
- 3 tbsp capers drained
- 1 Jalapeno pepper diced
- 2 tbsp olive oil
- 2 eggs
- 1/2 cup feta cheese crumbled
- salt and fresh cracked black pepper
Add to Shopping List
Instructions
- Place the sliced celery, bell peppers, red onion and radishes in a bowl, sprinkle with the sugar and a rich of kosher salt. Toss to mix well and set aside for 20 minutes.
- In a small bowl add the grapefruit segments and sumac (See Note #1) and toss to coat. Set aside.
- Add the grapefruit segments and the juice, celery leaves, herbs, capers, chiles (See Note #2), and olive oil to the softened vegetables. Stir to mix and season with salt an freshly cracked black pepper to taste.
- Gently peel the soft boiled egg (See Note #3) and break in half over the salad. Top with crumbled feta cheese crumbles, freshly cracked black pepper and a drizzle of olive oil.
Notes
- If using fresh, slice the stop and bottom off, then cut down the sides, following the fruit’s contours to remove the skin and whit pith. Over the bowl of macerating vegetables, cut between the membranes to remove the individual fruit segments. This same technique can be used on a lemon.
- Feel free to use a fresh jalapeño or serrano chile pepper. Always use gloves when working with peppers and or thoroughly wash your hands after.
- Before serving bring a pan of boiling water to the boil and gently add the eggs with a slotted spoon. and simmer for 6 minutes. Remove with slotted spoon and run under cold running water until easy to handle.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
35.2g
(12%)
Protein
15.2g
(30%)
Fat
26.6g
(41%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2.8g
Monounsaturated Fat
13.4g
Cholesterol
193.3mg
(64%)
Sodium
802mg
(33%)
Fiber
7.5g
(30%)
Sugar
25.4g
(51%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 35.2g | 12% |
| Protein | 15.2g | 30% |
| Fat | 26.6g | 41% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 13.4g | 67% |
| Cholesterol | 193.3mg | 64% |
| Sodium | 802mg | 33% |
| Fiber | 7.5g | 30% |
| Sugar | 25.4g | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
