Now that it is officially fall, you will start to see a shift in the availability for fresh, local produce. Since a salad-a-day is always on the menu at my house, I am going to start getting creative with the salads I serve. Instead of relying on simple, just-out-of-the-garden greens, I am going to use heartier root vegetables and anything that has a slightly longer shelf life, like celery.
This salad was an inspiration from a similar version I saw in a magazine. I can’t remember where I saw it, but I do remember the gist of it and it looked simple but delicious. This was so easy to make and seemed very unexpected and unusual.
I served it alongside barbecued chicken and creamed corn, and the whole meal went well together. It literally took about five minutes to make, so it is a great option for a quick dish that should make everyone at the table happy. Enjoy.