Celery and Cauliflower Leaf Salad

Don’t toss those leaves! Celery, carrot, and cauliflower leaves are actually edible and add a pop of flavor to your meal. Use them in place of greens like in this celery and cauliflower leaf salad.

Serves 4 (1 cup servings)

  • 1 cup celery leaves (about 1 ounce), rough-chopped
  • 1 cup cauliflower leaves (about 2 ounces, including tender ribs), thinly sliced
  • 2 cups carrot tops (about 2 ounces), swished in cool water, rough-chopped
  • 2 radishes with attached leaves, bulbs thinly sliced, leaves swished in cool water, rough-chopped
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 1 (15-ounce) can navy beans, drained and rinsed*

In a large bowl, combine the celery leaves, cauliflower leaves, carrot tops, sliced radish bulbs, and chopped radish leaves.

Add salt, lemon juice, olive oil, and black pepper and stir well.

Stir in beans and serve cold.

Did you know?

  • Each part of the plant offers a variety of different nutrients — from the roots all the way to the leaves.
  • Experiment with roots like carrots or radishes, leaves like beet greens, kale, chard, or carrot greens, and stems like broccoli stalks or asparagus when cooking at home. You may be surprised by the new flavors and textures that these bring to your dishes!

*Bon Appétit chefs use dried beans in our kitchens. When using canned beans, rinse well to reduce sodium.