Last night we ate Ottolenghi’s Lemon and Celery Salad which was a refreshing accompaniment to a smoked fish pie (also his recipe). I’ll make this salad over the Christmas hols since I love cold meat and salads for all those days after the traditional feast.
1 medium lemon
2 pale celery stalks cut widthways on an angle into 3mm slices
30g picked celery leaves, 10g picked dill leaves, 10g picked parsley leaves
30g sultanas and 60g black olives pitted and halved
1 1/2 tblsp olive oil
1 tsp Sea Salt
Cut the skin and all the pith from the lemon and chop the flesh finely discarding the pips. Combine all the ingredients then mix in the lemon and olive oil.
Cut Flowers week 7
There isn’t a huge amount in flower so I picked more Euphorbia chariacus for the lovely green blooms, Vinca major for 3 pretty mauve flowers, lots of Arum lily leaves. some stems from the olive tree for a bit of silver and a few sprigs of rosemary. I shall be bolder next week and gather lots of evergreen but I am getting a bit nervous about January.