A few years ago I was having a quick cocktail party in Portland. I had put together a nice little array of little bites. I had visited my cheese guy and picked up some good pieces, fleshed it out with some charcuterie plus salad bites in endive leaves. I think about ten minutes before people were supposed to arrive, I realized I wasn't going to have enough. I needed one more thing on the table. I turned to the fridge and had some celery, which I cut up as pretty as I could and, realizing I had nothing to make a dip out of, sprinkled some black hawaiian sea salt I'd recently picked up in LA. I thought, it might not taste good, but it'll at least be pretty.
I was wrong. It tasted great. Simple, bright celery tempered with a minerally salt. And it looked more than pretty. Contrasted on a black serving dish picked up by the salt, it was striking. It didn't look like just celery and salt.
It's become a regular snack for me, or a side to my latest lunch plan of charcuterie and cheeses. Seemingly a little fancy for the office lunch table, maybe. But I like it.
Posted by canolive at 8:54 AM