Mint Scented Celery Salad with Buttered Pecans

Peeling the celery gives it a delicate texture that transforms the simplest of vegetables from something ordinarily relegated to crudité platters and stock to something that serves well as the central ingredient in this delicious and unique salad.

yield: 6-8 servings | prep time: 25 minutes | resting time: up to 2 days

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ingredients

• 8-10 stalks celery, peeled and sliced

• ½ red bell pepper, sliced thin

• 2 cups mung bean sprouts

• 1/3 cup chopped fresh mint

• ¼ cup oil soaked sun dried tomatoes, sliced

• Zest of one lemon

• 3 tablespoons lemon juice

• 2 teaspoons Dijon mustard

• 2 ½ teaspoons agave syrup

• 3-4 tablespoons olive oil

• Salt and pepper to taste

• ¾ cup pecan halves

• 1 tablespoon vegan or dairy butter

• 1/8 teaspoon salt

• Pinch of cayenne

• 3 tablespoons maple syrup

• Mixed greens, cleaned and dried

directions

1. Using a vegetable peeler, peel the celery stalks to remove the tough outer layer and all of the stringy fiber. Angle slice into ¼-inch thick pieces and place in a mixing bowl.

2. Add the bell pepper, bean sprouts, sun dried tomatoes and mint. Toss to combine well.

3. In a small mixing bowl combine the lemon zest, lemon juice, mustard, agave, olive oil along with salt and pepper to taste. Pour this over the celery mixture and toss to coat. The salad may be prepared up to 24 hours in advance to this point if refrigerated in an airtight container.

4. In a small skillet over low heat, cook the raw pecans, stirring often, until they are warmed through and just beginning to brown. Transfer to a small bowl as you prepare the sweetened glaze for the nuts.

5. Return the skillet to the flame and raise the heat to medium. Add the butter, salt, cayenne and maple syrup. Stir to combine. When the mixture bubbles, add the warmed nuts and cook, stirring frequently to coat nuts evenly with the glaze.

6. When most of the liquid has cooked off and the nuts are evenly coated, turn out onto a parchment lined baking sheet to cool completely. The nuts may be prepared and stored at room temperature in an airtight container for up to 5 days.

7. Just before serving, chop the nuts roughly then stir some of them into the salad. Serve the salad immediately with additional nuts on the side.

   NOTE: The nuts will soften after some time in the salad, so add only just before serving.