Veggie Wedgie Wednesday
It doesn't get much easier than this
This is a light salad that would be great with something heavier for your main course- BUT if you are hungry for something light and good for ya have it for a snack.
Here is the recipe I used- and revised because I don't have champagne vinegar- instead I used nice wine vinegar.
Since I did that I also swapped out the olive oil for truffle oil.
Ingredients:
3/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
Sea salt and freshly ground black pepper
Organic Celery Heart, trimmed and cut into 1/3-inch-thick slices (about 3 cups)
1/3 cup snipped chives
Place the oil and vinegar in a small glass jar and season to taste with salt and pepper. Seal the lid and shake vigorously to combine.
Place the celery slices in a bowl and add 1/3 cup of the vinaigrette, tossing to coat. Let the celery marinate at room temperature or in the refrigerator for 3 to 4 hours, stirring occasionally.
To serve, arrange one or two romaine leaves on each salad plate. Spoon the celery onto each leaf, adding a drizzle of the vinaigrette if needed. Season the celery with salt and pepper to taste, then scatter each serving with some of the chives. Serve immediately.
Our 1st Lady teamed up with Beyonce to get our kids off the couch with a workout routine Move Your Body. Schools all over performed a FlashMob of the workout on May 3rd. Watching these kids is great- I LOVE kids! Makes ya wanna cry.
You can watch the instruction video HERE
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