Celery Salad

Ingredients

• 0.1 teaspoon pepper black
• 7 large rib celery 
• 0.3 teaspoon celery salt 
• 0.3 cup flat-leaf parsley leaves fresh loosely packed
• 4 servings accompaniment: crumbly goat cheese soft
• 1 cup olive oil extra-virgin
• 1 teaspoon red-wine vinegar 
• 0.5 teaspoon salt 
• 0.3 cup water 
• 0.7 cup sandwich bread diced white firm ()

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• knife
• whisk
• sieve
• blender
• slotted spoon

Directions

1. Peel outer strings from 4 celery ribs with a paring knife.
2. Cut peeled celery into 2-inch lengths, then use slicer to julienne enough celery to measure 2 cups, reserving all trimmings.
3. Transfer julienned celery to a bowl and chill.
4. Cut enough of trimmings and remaining ribs into 1/4-inch slices to measure 2 cups.
5. Add celery slices (not julienne) and water to a small saucepan and simmer, covered, until tender, about 5 minutes.
6. Remove from heat and add parsley, stirring until wilted.
7. Transfer blanched celery slices, parsley, and any remaining liquid to a blender and purée until smooth, about 2 minutes, then force through a medium-mesh sieve into a bowl, pressing on and discarding solids. Stir 1/4 teaspoon salt and a pinch of pepper into celery coulis and set bowl in a larger bowl of ice and cold water.
8. Heat 1 cup oil in a 10-inch skillet over moderately high heat until hot but not smoking, then fry bread, stirring constantly, until golden brown, 15 to 20 seconds. Immediately transfer croutons with a slotted spoon to paper towels to drain, then sprinkle with celery salt. Cool croutons to room temperature.
9. Whisk together vinegar, pepper, remaining 1/4 teaspoon salt, and remaining tablespoon oil in a large bowl until blended, then add celery julienne and croutons, tossing to coat.
10. Spoon about 2 tablespoons celery coulis onto each of 4 plates and pile salad alongside.