Thanksgiving Recovery Celery-and-Parsley Salad With Wine-Soaked Raisins
Serves 4 (serving size: about 1 cup salad and 4 tsp. cheese)
This easy salad is zippy, crunchy, light, and fresh—an antidote to an overindulgent Thanksgiving. And it happens to pair especially well with a leftover turkey-and- cranberry-sauce sandwich. We love the depth that the wine-soaked raisins add, but you could also omit the wine and instead use raisins straight out of the box.
1/3 cup golden raisins
3 tablespoons dry or cream sherry, Madeira, Marsala, or white wine
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups thinly diagonally sliced celery plus 1/2 cup celery leaves (about 5 to 6 stalks), divided
2 cups fresh flat-leaf parsley leaves (about 1/2 large bunch)
Place raisins and wine in a small microwavable bowl. Microwave at high until mixture boils vigorously, about 1 minute. Let stand 10 minutes or until most of liquid is absorbed.
Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Stir in sliced celery; let stand 10 minutes. Add raisin mixture (including any wine that hasn’t been absorbed), parsley, and celery leaves; stir well. Divide mixture among 4 plates. Top with cheese.
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