Romaine Herb Salad with Pickled Celery
Active time: 20 minutes
Total time: 80 minutes
Serves: 6-8
Chazeret is the second bitter herb on the seder plate. While we may add romaine lettuce to the plate, we can use it as the base of this flavorful Romaine Herb Salad with Pickled Celery! Quick pickled celery is an easy way to take a green salad from every day to seder-worthy!
Ingredients
Pickled celery:
½ cup white vinegar
½ cup water
3 tbsp white sugar
2 tsp sea salt
5 celery stalks, thinly sliced
1 clove garlic
Salad:
6 cups romaine lettuce, chopped
1 cup chopped mixed herbs
¼ cup sunflower seeds
Juice of 2 lemons
1 tbsp honey
¼ cup olive oil
Preparation
Make the pickled celery: in a small pot, combine the vinegar, water, sugar, and salt to a low boil.
Add the celery and garlic to a jam jar or heat-proof container.
Pour the vinegar mixture over the celery.
Let cool to room temperature and let sit for 1 hour before using. Store in the refrigerator.
Make the salad: add lettuce, herbs, sunflower seeds, and ⅓ cup pickled celery to a large bowl.
In a small bowl, whisk lemon juice, honey, and olive oil. Drizzle over salad.
Enjoy!