Posts in "Celery"
Grilled Chinese Chicken Salad
I know I boast about it all the time, but my family is pretty freaking great.

Seriously, I don’t like to toot my own horn.

But TOOT TOOT!

Every member of the family has things about them that make them particularly wonderful, but today I am EXTRA proud of my youngest brother Joshua.

Josh stands out for reasons. Whether you know him for his big personality, his red hair or his water polo prowess, you know he is a stand out. And yesterday he made the decision to head to Europe to play professionally. How awesome to do something you love and get paid for it. In another country. What a wonderful life experience.

He is headed east in a few weeks and in the mean time, he’s been spending some extra time at the house.

Which means I get a new and excited mouth to feed. He is one of the only people who ever really gives me requests anymore. And this was a great one.

I don’t know why I never thought to make this, but I’m so glad he did. You will be too.

You will need…

2 chicken breasts
2 tablespoons sesame oil


2 tablespoons palm sugar


1 lime, juiced
1 head romaine lettuce, cut into bit sized pieces


1 can mandarin oranges


2 cups shredded carrots


3 green onions, thinly sliced


2 celery stalks, thinly sliced


20 wanton wrappers, cut into strips


4 tablespoons peanut oil
Salt and pepper to taste


Start by preheating your grill to a medium high heat.

Whisk together the sesame oil, sugar and lime juice. Brush the oil mixture onto the chicken breasts.


Grill the chicken until it has good grill marks and are cooked through. About 5 minutes a side.



When the chicken is cooked, set aside and allow it to cool to handle.

While the chicken is cooling, combine the carrots, celery, green onions, lettuce and manderin oranges.

When the chicken has cooled, shred it by pulling it apart with two forks.


Add it to the salad and toss well.


Heat the peanut oil in a small pan.

When the oil is hot, working in batches, add in the wanton strips and fry until brown and crisped on both sides. Season well with salt and pepper and remove to a paper towel to remove the excess oil.


Drizzle the salad with the dressing, toss, top with wanton strips and serve.



Love and Beer Floats
Angela

Grilled Chinese Chicken Salad 
2 chicken breasts
2 tablespoons sesame oil
2 tablespoons palm sugar
1 lime, juiced
1 head romaine lettuce, cut into bit sized pieces
1 can mandarin oranges
2 cups shredded carrots
3 green onions, thinly sliced
2 celery stalks, thinly sliced
20 wanton wrappers, cut into strips
4 tablespoons peanut oil
Salt and pepper to taste

Start by preheating your grill to a medium high heat.
Whisk together the sesame oil, sugar and lime juice. Brush the oil mixture onto the chicken breasts.

Grill the chicken until it has good grill marks and are cooked through. About 5 minutes a side. 
When the chicken is cooked, set aside and allow it to cool to handle.

While the chicken is cooling, combine the carrots, celery, green onions, lettuce and manderin oranges. 
When the chicken has cooled, shred it by pulling it apart with two forks.

Add it to the salad and toss well.

Heat the peanut oil in a small pan. 
When the oil is hot, working in batches, add in the wanton strips and fry until brown and crisped on both sides. Season well with salt and pepper and remove to a paper towel to remove the excess oil.
Drizzle the salad with the dressing, toss, top with wanton strips and serve.
Heirloom Tomato and Pickled Walnut Salad
By this time, I’m pretty sure that summer is in full swing for most areas in the northern hemisphere. And I don’t know what summertime produce gets your juices flowing, but for me it is all about the watermelon and the heirloom tomatoes.

As soon as the season starts watermelon is my go to snack. I basically purchase a watermelon every time I head to the store. Which I’m sure you can imagine is often.

While I probably consume more watermelon in the summer than I do anything else all year, heirloom tomatoes are the true summer star.

They usually end up being the inspiration for most of my summer dishes.

Here they are enhanced with some extra crunch and tang for warm weather perfection.

You will need…

2 pounds heirloom tomatoes, chopped into bite sized pieces


3 celery ribs, thinly sliced


½ cup candied walnuts, roughly chopped


¼ cup crumbled blue cheese


2 tablespoons sherry vinegar


2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste

Start by combining the vinegar and the walnuts in a small bowl. Set them aside and let them pickle for 20 to 30 minutes.


In a large bowl or on a platter, combine the tomatoes, blue cheese and celery.

When the nuts are tangy and pickled, add the oil and mustard to the nuts and vinegar.

Season well with salt and whisk until completely combined.

Drizzle the tomatoes with the dressed walnuts and serve.


Love and Beer Floats
Angela 

Heirloom Tomato and Pickled Walnut Salad
2 pounds heirloom tomatoes, chopped into bite sized pieces
3 celery ribs, thinly sliced
½ cup candied walnuts, roughly chopped
¼ cup crumbled blue cheese
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste

Start by combining the vinegar and the walnuts in a small bowl. Set them aside and let them pickle for 20 to 30 minutes.
In a large bowl or on a platter, combine the tomatoes, blue cheese and celery.
When the nuts are tangy and pickled, add the oil and mustard to the nuts and vinegar.
Season well with salt and whisk until completely combined.
Drizzle the tomatoes with the dressed walnuts and serve.