What is a whole bunch of celery called? Is it a stalk? Is it a cluster? Is it a head? Is it a bunch? Is it a clump? I didn’t know! I knew the correct answer wasn’t rib. A rib is one long stalk of celery and a stalk is another word for rib of celery. So that just eliminated two possibilities. Cluster just didn’t sound like a proper way to describe an item of food and bunch seems like it is meant for something that is not connected.
And that, my friends, is the beauty of the internet. One quick search and the answer appeared. It’s called a head of celery! I bet if I’d used mine a bit longer I would have figured it out, but Google is just so much easier.
I don’t really care what it’s called as long as I can get one and that’s not always the case here. When I do spot a head of celery, it’s often thin and scraggly. I don’t think celery is much of a hot weather vegetable, but when I do see a respectable head I pick it up and run to one of the dairy aisles for a container of ricotta cheese. See, my sister served a version of this salad when I was there this past summer and I crave it often.
I usually go with the recipe just as she served it, but tonight I decided to embellish a bit. I was making chicken curry and rice for dinner and I thought it was time to put the pomegranate that was sitting in my fridge to good use.
I had a big can of chick peas and plan to make falafel tomorrow, so I thought I’d throw a few into the bowl as well. I was making an Indian main dish so both the pomegranate and chick peas were perfect additions.
It wasn’t my best curry effort so I don’t bother to post a recipe but this salad is well worth the search for celery. This 3 point side dish is a perfect accompaniment to most meals. It will liven up the heaviest winter dinner or keep things cool during the hotest of days.
Ingredients
1 head Celery, stalks sliced 1/4 - 1/2 inch thick
1 small Red Onion, sliced paper thin
1/2 cup cooked chick peas (canned or fresh)
1/4 cup Pomegranate Arils (seeds)
2 tablespoons Greek Seasoning
2 tablespoons Vinegar (do not use Balsamic style)
2 tablespoons good quality Extra Virgin Olive Oil
1/2 cup Part Skim Ricotta Cheese
Instructions
Place all ingredients except pomegranate in a bowl
Stir to combine thoroughly
Add the pomegranate arils on top
Let sit for 10 minutes for flavors to combine
Serve room temperature or cold
