Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.
Ingredients
- 2 cups very thinly sliced celery (about 1/2 pound celery stalks)
- Salt
- 1 medium garlic clove (more to taste)
- 1 ¼ cups Greek yogurt (more to taste)
- ⅓ cup (1 ounce) finely chopped walnuts or hazelnuts
- 2 tablespoons walnut oil or toasted hazelnut oil
- Freshly ground black pepper
- Chopped fresh dill (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
195 calories; 16 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 11 milligrams cholesterol; 87 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Place celery in a colander and salt generously. Toss in colander and let sit in the sink for 15 to 30 minutes. Press celery against colander to extract water and transfer to a bowl.
- Purée garlic in a mortar and pestle. Combine with yogurt, nuts and nut oil and stir into celery. Combine well. Add ground black pepper, taste and adjust salt. Transfer to a serving bowl or to individual plates. Garnish with chopped fresh dill if desired, and serve.
- Advance preparation: This will keep for a few days in the refrigerator but the garlic will become stronger and begin to dominate. If you are making this ahead you might want to add the garlic closer to serving time.
30 to 45 minutes
Dining and Cooking