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Stracciatella with celery and herb salad and celery-leaf pesto

SERVINGS
Serves 4. Servings
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SERVINGS
Serves 4. Servings
RATE THIS RECIPE
(0)

Ingredients

For the celery-leaf pesto:
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon garlic clove, grated or minced if you’re making the pesto in a mortar
  • 1 tablespoon 3⁄4 cups whole fresh celery leaves (preferably light green)
  • 2 tablespoon freshly grated parmigiano-reggiano
For the salad:
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon garlic clove, grated or minced if you’re making the pesto in a mortar
  • 1 tablespoon 3⁄4 cups whole fresh celery leaves (preferably light green)
  • 2 tablespoon freshly grated parmigiano-reggiano
  • 3 celery ribs, peeled and thinly sliced on an extreme bias
  • 2 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
  • 2 tablespoon lemon vinaigrette, plus about 4 teaspoons for drizzling and more to taste (recipe follows)
  • 8 ounce stracciatella or burrata
For the lemon vinaigrette:
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon garlic clove, grated or minced if you’re making the pesto in a mortar
  • 1 tablespoon 3⁄4 cups whole fresh celery leaves (preferably light green)
  • 2 tablespoon freshly grated parmigiano-reggiano
  • 3 celery ribs, peeled and thinly sliced on an extreme bias
  • 2 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
  • 2 tablespoon lemon vinaigrette, plus about 4 teaspoons for drizzling and more to taste (recipe follows)
  • 8 ounce stracciatella or burrata
  • 1 tablespoon champagne vinegar
  • 1 teaspoon kosher salt, plus more to taste

Preparation

Baking Directions:

To make the celery-leaf pesto:Combine the pine nuts, garlic, salt and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.

Add the parsley and pulse until it is finely chopped.

Turn off the machine and scrape down the sides of the bowl with a rubber spatula.

Add the celery leaves, the Parmigiano-Reggiano and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto.

(You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.

Also, over-processing the pesto will incorporate too much air, making the pesto fluffy and too smooth.

I like to see some flecks of herbs in my pesto.)

Turn the pesto out into a bowl and stir in the lemon juice.

Taste for seasoning and add more salt or lemon juice if desired.

Use the pesto or transfer it to an airtight container and refrigerate for up to two days — any longer and it will lose its pretty green color and vibrant flavor.

Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.

To prepare the salad:Combine the celery, scallions, celery leaves, chervil, tarragon, parsley, basil and chives in a large bowl.

Season with salt and toss to combine.

Drizzle the salad with the vinaigrette and toss gently to coat it with the dressing.

Taste for seasoning and add more vinaigrette or salt, if desired.

Pile the salad in the center of four salad plates or four large soup plates, dividing it evenly.

Drizzle about 1 teaspoon of vinaigrette around each salad.

If you are using burrata, cut it into four equal segments.

Nestle one segment of burrata or pile the stracciatella, dividing it evenly, in the center of each salad.

Use the back of a spoon to create a shallow crater in the center of each serving of burrata or stracciatella, spoon 1 tablespoon of the pesto into each crater, and serve.

To make the lemon vinaigrette:Combine the shallots, lemon juice, vinegar, and salt in a small bowl.

Set the bowl aside for 5 to 10 minutes to marinate the shallots.

Add the olive oil in a slow, steady stream, whisking constantly to combine.

Stir in the pepper.

Taste for seasoning and add more salt or pepper, if desired.

Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days.

Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.

Makes 1 cup.