Chubby Fish’s Celery Salad

steps

Make the Caper Dressing

1. Combine capers, lemon juice, garlic cloves, pepper, and lemon zest in a food processor until smooth.
2. Fold the caper mixture into the mayonnaise in a large bowl and mix until fully combined.

Make the Salad

1. Bring a pot of salted water to boil. Add purple potatoes with garlic cloves and thyme and cook until fork-tender, around 20 to 25 minutes. Cool and cut into cubes.
2. Combine 1 clove of garlic and a few tablespoons of oil.
3. Drizzle the cooked purple potatoes in the garlic oil and set aside.
4. Bring a separate pot of salted water to boil. Blanch edamame in the water for about 2 minutes.
5. Thinly slice celery, fennel, kohlrabi, and radishes on a mandolin. Cut the kohlrabi into thirds.
6. Cut the fingerling potatoes and thinly sliced radishes into rounds.
7. Lightly toast pepitas with a pinch of salt. Set aside to cool.
8. Heat a neutral oil over medium high heat in a skillet until bubbling. Fry the fingerling potato rounds in small batches until crispy, about 10 to 15 minutes.

To assemble

1. In a large mixing bowl, combine purple potatoes, blanched edamame, celery, fennel, and kohlrabi. Toss with salt, freshly squeezed lemon juice, and 1½ cups of caper dressing. Mix until fully incorporated and place into a serving bowl.
2. Grate parmesan to your liking over the top of the salad (ideally, until you can no longer see the top). Top with roasted pepitas, radish, and fried fingerling potatoes.
3. Finish with lime zest, freshly cracked black pepper, and a drizzle of olive oil.