I love this salad because it is super fresh and flavorful. The bold spice of the fresh chiles, toasty nuttiness of the sesame seeds and bright crunch of the celery are all so satisfying.
Technique tip: Scallions, celery, cilantro and chile can be combined a day ahead, stored in a large zippered bag and refrigerated. Dress before serving. Slice celery and scallions thinly on the bias for long elegant slices. Don't make too far in advance or the water will leach out and soften the celery
Swap option: Add other alliums such as shallot or spring onion, add other crunchy raw veg such as fennel or cucumber.
- 2 tablespoons white sesame seeds
- 6 scallions, green and white parts, thinly sliced on the bias
- 4 celery stalks and leaves, very thinly sliced on the bias
- 1 bunch fresh cilantro, tender leaves and stems, cut into 2-inch pieces
- 1 fresh green chile, such as Thai, jalapeño or Bird's Eye, seeds removed, thinly sliced
- 1 tablespoon fish sauce
- 3 tablespoons unseasoned rice wine vinegar, plus more as needed
- 2 tablespoons fresh lime juice, plus more as needed
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 1/4 cup olive oil, plus more for drizzling
1. Toast the sesame seeds in a small skillet over medium-high heat until golden brown and starting to pop, about 2 minutes. Remove from the heat and set aside.
2. Toss the scallions, celery, cilantro, chile, fish sauce, vinegar and lime juice together in a large bowl. Season with salt and pepper and add the oils. Season again with more salt and pepper, adding more lime juice or vinegar if you like.
3. Transfer to a large bowl or serving platter and top with the sesame seeds, lots of pepper and a drizzle of olive oil.
Reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Photographs copyright © 2019 by Michael Graydon and Nikole Herriott Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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