Celery salad with vierge dressing

June 2022

1/2 bunch celery

100g toasted pine nuts


100g toasted coriander seeds

2 toasted star anise

1L extra virgin olive oil

3 bunches basil, leaves picked

1/2 bunch mint, leaves picked

1/2 bunch flat-leaf parsley, leaves picked

Freshly squeezed lemon juice, to tast

To make the vierge dressing, place the coriander coriander seeds, star anise, olive oil and herbs in a blender, and blend until smooth. Don’t overblend the ingredients as you want to avoid the heat of the blender warming the dressing. Transfer the dressing to a bowl and season to taste. Cover and set aside in the fridge for 24 hours for the flavours to infuse. Strain the dressing through a fine sieve and transfer to an air-tight bottle or jar. Before using, season to taste with salt and lemon juice.

  1. Slice each celery stalk into thirds lengthways, then finely slice across. Set aside the celery leaves.

  2. Place the sliced celery and pine nuts in a bowl and toss through the vierge dressing. Check the seasoning and adjust if necessary, then spoon the mixture onto a serving plate. Top with the reserved celery leaves to serve.