Don’t discard those celery leaves, or only save them for making stock! They’ve got a lovely light, clean taste that’s perfect as a garnish for pureed soup (cauliflower is a nice match), tossed into green salads, blended into chimichurri or salsa verde, or folded into tuna salad.
And celery leaves are the cilantro-hater’s best friend. If a dish tastes like soap with cilantro but as if it’s missing something without it, celery leaves give a similar bright flavor without the offense.
Hate cilantro? Try celery leaves!