I would slice them up thinly on the bias, and I would slice up the leaves, too, as I slice the stalks but it sounds as though you have other plans for those stalks :) Then you can toss them into any salad OR you can make them the star of the salad with olive oil, fresh lemon juice or vinegar (I like white balsamic), and lots of shaved parmesan cheese. I feel like this time of year, some stone fruit would be a great addition to that salad: sliced peaches, nectarines or plums.
Hey Ali! I made a delicious herb oil to slather over some boiled kipfler potatoes this week. I finely sliced some shallots and pickled them briefly in fresh lime juice and a pinch of salt, then chopped up a heap of mixed fresh bets, some capers, a few green olives, and added the olive oil. After I stirred through the pickled shallots the sauce needed a little more acid and sweetness so I finished it with some pomegranate molasses, which rounded everything off perfectly.❤️
Kinda, yeah! But when you bite into one of the shallots you get a lovely crunchy vinegary hit. I made this dish for an event and people were fighting over them!😆 It will be a keeper on the menu. By the way, I absolutely love your newsletter and Instagram videos. So inspiring. Thank you.x
We mad Hannah che’s blanched lettuce with soy ginger sauce and it was an excellent way to use a whole head of lettuce. From her vegan Chinese cookbook.
Fun! Love this. I don't have her book but it sounds like I need it. I'll try to find the recipe. LOVE the idea of blanching a whole head of lettuce. You don't have to wash it then, right? Does the blanching step wash it?
Great info!
We got this baby celery with very fresh abundant leaves. I will use the leaves like parsley but what's a fun thing to do with the tiny skinny stalks??
I would slice them up thinly on the bias, and I would slice up the leaves, too, as I slice the stalks but it sounds as though you have other plans for those stalks :) Then you can toss them into any salad OR you can make them the star of the salad with olive oil, fresh lemon juice or vinegar (I like white balsamic), and lots of shaved parmesan cheese. I feel like this time of year, some stone fruit would be a great addition to that salad: sliced peaches, nectarines or plums.
Eat with peanut butter!
Hey Ali! I made a delicious herb oil to slather over some boiled kipfler potatoes this week. I finely sliced some shallots and pickled them briefly in fresh lime juice and a pinch of salt, then chopped up a heap of mixed fresh bets, some capers, a few green olives, and added the olive oil. After I stirred through the pickled shallots the sauce needed a little more acid and sweetness so I finished it with some pomegranate molasses, which rounded everything off perfectly.❤️
YUM!! That sounds amazing. Almost like potatoes tossed in olive tapenade? Love this idea so much.
Kinda, yeah! But when you bite into one of the shallots you get a lovely crunchy vinegary hit. I made this dish for an event and people were fighting over them!😆 It will be a keeper on the menu. By the way, I absolutely love your newsletter and Instagram videos. So inspiring. Thank you.x
Thank you, Jade :) :) :)
We mad Hannah che’s blanched lettuce with soy ginger sauce and it was an excellent way to use a whole head of lettuce. From her vegan Chinese cookbook.
Fun! Love this. I don't have her book but it sounds like I need it. I'll try to find the recipe. LOVE the idea of blanching a whole head of lettuce. You don't have to wash it then, right? Does the blanching step wash it?
We did wash the leaves but probably unnecessary.
We loved the green bean recipe but left out the cheese. (NOT CHEESE LOVERS). Had it with baked salmon, yummy! Thank you for sharing your recipe!
Great to hear, Christine!