Chilled Braised Celery with Fried Sage Pesto
This dish can be made in advance and pairs well with any sort of grilled meat for a cooling, elegant summer spread.
Ingredients
1-2 heads celery, trimmed and washed
1 onion, sliced thinly
3 cloves garlic or 6 garlic scapes, roughly chopped
2 bay leaves
1 cup dry white wine or hard cider
2 cups water
1/2 cup olive oil
2 bunches sage, leaves picked
1 bunch parsley, roughly chopped
1/2 cup pine nuts, toasted and roughly chopped
2 lemon, zest and juice
Method
- In a shallow pan, lay the celery, onion, garlic, and bay in an even layer
- Add the wine and bring to a simmer over medium heat
- Add the water and a hefty pinch of salt then bring to a simmer and cook until the celery is tender adding more water as needed
- When tender, remove from the heat and allow to cool in the liquid
- Meanwhile heat the olive oil over medium heat until it shimmers
- Add the sage and fry in an even layer, potentially in batches, until the sage is bright green then remove and allow to cool on a rack or paper towel lined tray
- Combine the parsley, pine nuts, lemon zest, juice and frying olive oil with a big pinch of salt
- Crumble in the fried sage leaves and add more olive oil and salt as needed to make an herby sauce
- Lift the celery from the poaching liquid and then top with the sage pesto and serve
