Stracciatella with Celery and Herb Salad and Celery-Leaf Pesto

• 1 tablespoon toasted pine nuts (page 63)
• 1 garlic clove, grated or minced if youre making the pesto in a mortar
• 1/4 teaspoon kosher salt, plus more to taste
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1/4 cup packed fresh Italian parsley leaves
• 1 3/4 cups whole fresh celery leaves (preferably light green)
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 3/4 teaspoon fresh lemon juice, plus more to taste
• 3 celery ribs, peeled and thinly sliced on an extreme bias
• 2 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
• 1/4 cup whole fresh pale green celery leaves from the hearts
• 1/2 cup fresh chervil leaves
• 1/2 cup fresh tarragon leaves
• 1/4 cup fresh Italian parsley leaves
• 1/2 cup fresh micro or miniature basil leaves (or the smallest conventional basil leaves but do not tear or cut the leaves)
• 1/4 cup 2-inch-long pieces fresh chives (about 10 chives)
• Kosher salt
• 2 tablespoons Lemon Vinaigrette (page 29), plus about 4 teaspoons for drizzling and more to taste
• 8 ounces stracciatella or burrata

1. Combine the pine nuts, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
2. Add the parsley and pulse until it is finely chopped.
3. Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
4. Add the celery leaves, the Parmigiano-Reggiano, and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil if necessary to obtain a loose, spoonable pesto.
5. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
6. Also, overprocessing the pesto will incorporate too much air, making the pesto fluffy and too smooth.
7. I like to see some flecks of herbs in my pesto.)
8. Turn the pesto out into a bowl and stir in the lemon juice.
9. Taste for seasoning and add more salt or lemon juice if desired.
10. Use the pesto or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
11. Bring the pesto to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
12. To prepare the salad, combine the celery, scallions, celery leaves, chervil, tarragon, parsley, basil, and chives in a large bowl.
13. Season with salt and toss to combine.
14. Drizzle the salad with the vinaigrette and toss gently to coat it with the dressing.
15. Taste for seasoning and add more vinaigrette or salt, if desired.
16. Pile the salad in the center of four salad plates or four large soup plates, dividing it evenly.
17. Drizzle about 1 teaspoon of vinaigrette around each salad.
18. If you are using burrata, cut it into four equal segments.
19. Nestle one segment of burrata or pile the stracciatella, dividing it evenly, in the center of each salad.
20. Use the back of a spoon to create a shallow crater in the center of each serving of burrata or stracciatella, spoon 1 tablespoon of the pesto into each crater, and serve.
21. Sauvignon (Friuli)

nuts, garlic, kosher salt, extravirgin olive oil, parsley, celery, lemon juice, celery, scallions, fresh pale green celery, chervil, tarragon, fresh italian parsley leaves, fresh micro, kosher salt, lemon vinaigrette, stracciatella

Taken from www.epicurious.com/recipes/food/views/stracciatella-with-celery-and-herb-salad-and-celery-leaf-pesto-393613 (may not work)