I am back from my parents, and to get me back into the flow of blogging about food. I have a simple 'Celery and Tomato Salsa' recipe to share with you today.
I've written before about the muted green, long crunchy celery rarely playing the starring role of a dish. It is often
featured as part of a crudite
platter or invisible forming part of a soup, stew or sauce base. Here although
sharing the limelight with the bedazzling red tomato, it certainly steals the
show with its refreshing crunchy lettuce flavour.
I would really like to encourage you to
try this. Of course its a salsa, so you will need tortilla chips, but failing
that try it with a fluffy jacket potato - its ace!
Celery and Tomato Salsa
Makes a small bowl
2 red tomatoes
4 celery sticks
2 tablespoons lemon juice
1 - 2 tablespoons fresh coriander, minced
Chilli pepper to taste
Salt and pepper to taste
Chop the tomatoes, discarding any tough
parts. Slice the celery sticks thinly*.
Put the tomatoes and celery into a bowl
with the lemon juice, chilli powder, coriander, and season to taste. Serve
immediately. Adapted from a Rose Elliot recipe.
*I often use a potato peeler and peel a
thin layer of the celery. This will remove the fibrous stringy bits that often
get stuck between your teeth; or are a little chewy to digest