A lot of recipes call for celery, but it’s usually only a stalk or two, leaving you with a whole bunch of stringy, green sticks to use up. Luckily, Bon Appetit has come up with a whole bunch of uses for it, and not one of them involve ants or logs.
Photo by Claire Lower.
Stock and tuna salad are obvious choices, but if you want to try something a little different, use leftover celery as a salad base. First, you’re going to want to remove all of those pesky little stringy bits, which can be easily accomplished with a Y-shaped vegetable peeler. Just run the peeler down the outside of the celery until it’s all unstrung. Then, keep going with the peeler, slicing the stalks up into a bunch of celery ribbons on which to build a crunchy, hearty salad. Toss ’em with some dressing, a protein and maybe some nuts, and you’ve got a meal. Personally, I would go for a dressing of the blue cheese variety, bonus points if there’s buffalo chicken involved.