Eliza’s Celery Salad.
Eliza’s was a top-ranked Chinese restaurant in San Francisco that closed after a fire. It’s about to re-open according to this SF Chronicle article. Here’s their popular Celery Salad, with our customary tinkering. It’s a light, refreshing palate cleanser that goes well with Chinese food or pretty much anything. Plus it helps you use up that leftover celery after you bought a head of celery for tuna salad etc. and used just one or two ribs.
Ingredients:
2 c celery, sliced into 2” julienne strips
½ c carrot, similarly julienned
1 T slivered pickled ginger*
½ c slivered red onion
¼ t dry mustard
¼ t ground black peper
¼ t sugar
½ t salt
4 T white vinegar or unseasoned rice vinegar
1 t toasted sesame oil
Cilantro sprigs for garnish (also consider furikake or toasted sesame seeds)
Method: the celery needs to be cut into very thin floppy strips that absorb ingredients and are easy to pick up with chopsticks. Julienne as directed, then mix with all other ingredients and toss well. It will be ready to serve in a couple of hours but will be much better the next day.
*We used leftover gari from our takeout sushi. If you are more ambitious, Viet World Kitchen has a recipe.
