ONE EARED STAG
1029 Edgewood Avenue, Atlanta. 404-525-4479; www.oneearedstag.com
Q: Hello there! I had a lovely birthday dinner at One Eared Stag a few months ago and still can't stop thinking about their phenomenal celery salad. It would make for a delicious, fresh start to any meal and I'll be over the moon if you can get the recipe. Thanks for your help! — Leslie Clausen, Atlanta
A: Chef Robert Phalen provided the recipe with a few notes. The salad Clausen enjoyed included lovage and buckwheat flowers. Phalen gets these two ingredients from Ashland Farms in Covington. Ashland Farm sells micro herbs and greens, shoots and edible flowers to restaurants in the Atlanta area.
Since lovage isn’t widely available, at Phalen’s suggestion, the recipe calls for celery leaves instead. If you have access to edible flowers, he suggests adding 1/4 cup edible white blossoms to the salad.
Raw peanuts and champagne vinegar can be found at the DeKalb and Buford Highway farmers markets.
One Eared Stag’s Peanut Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup + 2 tablespoons raw peanuts
1/2 chile de arbol, seeded and minced
3 tablespoons champagne vinegar
4 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
In a small saucepan, heat olive oil and peanuts together over low heat until peanuts just begin to sizzle, about 5 minutes. Pour warm peanuts and oil into the bowl of a food processor and pulse just until roughly chopped, about 5 pulses. Immediately pour peanut mixture into a medium bowl. Add chile de arbol, and let sit 10 minutes. Whisk in vinegar, lemon juice, salt and pepper. Taste for seasoning. Can be made ahead and refrigerated up to one week. Return to room temperature and whisk to combine before serving. Makes: 1 cup
Per 1-tablespoon serving: 80 calories (percent of calories from fat, 91), 1 gram protein, 1 gram carbohydrates, trace fiber, 8 grams fat (1 gram saturated), no cholesterol, 60 milligrams sodium.
One Eared Stag’s Celery Salad
1 bunch celery, sliced
2 pieces Belgian endive, sliced
1 Jonagold apple, cored, sliced
1 1/2 cups Manchego cheese, rind removed, thinly sliced (about 8 ounces)
1/4 cup chopped Italian parsley
1/4 cup chopped celery leaves
1 shallot, diced
2 tablespoons finely chopped chives
Peanut Vinaigrette (see recipe)
Salt and pepper
In a large bowl, toss together celery, endive, apple, cheese, parsley, celery leaves, shallot and chives. Pour in Peanut Vinaigrette and toss. Season to taste and serve immediately. Serves: 8
Per serving, without Peanut Vinaigrette: 149 calories (percent of calories from fat, 55), 9 grams protein, 8 grams carbohydrates, 5 grams fiber, 9 grams fat (5 grams saturated), 25 milligrams cholesterol, 187 milligrams sodium.
Per serving, with Peanut Vinaigrette: 302 calories (percent of calories from fat, 74), 11 grams protein, 10 grams carbohydrates, 5 grams fiber, 26 grams fat (8 grams saturated), 25 milligrams cholesterol, 306 milligrams sodium
