taught me this salad. “Nobody!” Yet this recipe rescues celery
from its lowly status on the vegetable totem pole. Strategy #1:
Work celery into the dish in three forms (the leaves go into a
pesto, the seeds go into the dressing, and then, of course, the
celery itself is the salad). Strategy #2: Big flavors. Grilled
mushrooms and grapes add earthiness and sweetness; garlic and
lemon juice rev things up even more.FOR THE PESTO
1 big bunch of Chinese celery leaves* (about 1 cup), rinsed
¼ cup toasted sliced almonds
1 clove garlic, minced
Kosher salt
Olive oil (about ¾ cup; enough to make a pasty pesto)FOR THE SALAD DRESSING
Zest and juice of 1 lemon
⅓ cup white wine vinegar
½ clove garlic, minced into a paste
1 teaspoon Dijon mustard
2 teaspoons celery seeds
Olive oil (about ½ cup)FOR THE SALAD
½ cup red seedless grapes, sliced