Pulled 'La Petite Paille' 2010 Cuvée Noir out of bale of wines at Swirl, a Yaletown store dedicated to selling British Columbia wines only and educating palates. Owner Jeff Wong was conducting a small in-store tasting while I was there.
Tasteful, not wasteful...Celery Leaf Fattoush recipe from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy (May 2016, Da Capo Lifelong Books, an imprint of Perseus Books, LLC) by Sherri Brooks Vinton.
Celery Leaf Fattoush
This riff on the Middle Eastern pita bread salad uses celery leaves instead of flat-leaf parsley and puts stale pita to good use, too—double happiness. It’s a salad that begs for additions so feel free to throw in any extras that appeal—some cooked veg or meat, chicken, or fish, a few beans, or some nice, tangy cheese, such as feta or goat, would make this salad a meal.
Makes 4 servings
1 (9-inch) or 2 (4-inch) stale pita breads
1/4 cup plus 1 tablespoon olive oil
Zest and juice of 1 lemon (about 1/4 cup)
Salt and freshly ground black pepper
2 tomatoes, seeds removed, chopped
1 English cucumber or 2 Persian cucumbers, seeded and diced
1 small red onion or shallot, diced, rinsed under cold water, and drained
1 cup celery leaves, chopped
3/4 cup fresh mint, minced
2 cups chopped lettuce, such as iceberg or romaine
2 cups meal-maker additions, such as cooked veg or meat, chicken, or fish,
cooked beans, or feta or goat cheese (optional)
Chop or break the bread into bite-size pieces. Over medium heat, toast the pita in a medium-size sauté pan that has been coated with 1 tablespoon of the olive oil. Set aside.
In a small bowl, whisk together the remaining 1/4 cup of olive oil, lemon zest and juice, and a pinch of salt and pepper. Set aside.
In a large bowl, combine the toasted pita pieces and remaining ingredients. Toss with the dressing, adjust the seasoning, and set aside for 5 to 10 minutes to allow the flavors to combine. Toss again and serve.
• Can be made up to 2 hours ahead and refrigerated