Celery and Walnut (or Hazelnut) Tzatziki

• 2 cups very thinly sliced celery (about 1/2 pound celery stalks)
• Salt
• 1 medium garlic clove (more to taste)
• 1 1/4 cups Greek yogurt (more to taste)
• 13 cup (1 ounce) finely chopped walnuts or hazelnuts
• 2 tablespoons walnut oil or toasted hazelnut oil
• Freshly ground black pepper
• Chopped fresh dill (optional)

1. Place celery in a colander and salt generously.
2. Toss in colander and let sit in the sink for 15 to 30 minutes.
3. Press celery against colander to extract water and transfer to a bowl.
4. Puree garlic in a mortar and pestle.
5. Combine with yogurt, nuts and nut oil and stir into celery.
6. Combine well.
7. Add ground black pepper, taste and adjust salt.
8. Transfer to a serving bowl or to individual plates.
9. Garnish with chopped fresh dill if desired, and serve.

very, salt, garlic, greek yogurt, walnuts, walnut oil, freshly ground black pepper, fresh dill

Taken from cooking.nytimes.com/recipes/1017236 (may not work)