You know what I love about the snow? It’s an automatic conversation topic for when you run into people you kind of know, but not enough for conversation beyond weather.
“OMG snow, amirite?!” Conversation gold. Also, snowball fights.
Anyways, this weekend it snowed a butt-ton, and being snowed-in I decided to try out a recipe from Plenty More by Yotam Ottolenghi. I chose this celery salad mostly because I actually had most of the ingredients for it and therefore didn’t need to go outside to gather more things. Ottolenghi’s recipes have notoriously long ingredient lists, and he likes to call for strange things that you aren’t likely to find easily (pickled walnuts??). Nevertheless, this is a first step towards my goal of trying every recipe in the book, because they all look AMAZING.
You may think salad is a weird choice for a snowy day, and you may be right, but this salad is hearty and filling, and its bright colors might help you beat back seasonal affective disorder.
The salad I actually made is only very loosely related to the one in the book, so I’m changing the name to Rainbow Salad, because there are lots of colors. Also, you may notice red onion in the salad in the picture, but I’m omitting it from the recipe below because I prefer it without the onion.
5 stalks celery (including the leaves)
1 large carrot (purple, if you have it)
1 small butternut squash
sunflower seeds for garnish
Preheat the oven to 400 degrees F and chop the squash into chunks. Put the chunks on a baking sheet, drizzle with olive oil, season with salt and pepper and roast for about 30 mins, or until the squash is easily pierced by a fork.
In the meantime, chop your vegetables. Cut the celery into long thin strips, cut the radish into paper-thin rounds and shave the carrot, all into a large bowl. Peel and segment the lemon, like you might do with an orange, getting rid of the white membrane and only keeping the juicy flesh. Add it to the vegetables. Season with salt and let the vegetables marinate while you prepare the soft-boiled eggs.
Bring a pot of water to a boil and boil the eggs for 6 minutes. Stop the cooking process by immediately running them under cold water until they are cool enough to handle.
When the squash is ready, peel it and cut it into smaller cubes. Add it to the bowl of vegetables, then add crumbled feta cheese, some sunflower seeds, drizzle it with a little more olive oil and toss. Plate the vegetables on two plates and top each with a soft-cooked egg. Serves 2.