Me, too, Bee, me, too.
Golden treasures I contain,
Guarded by hundreds and thousands.
Stored in a labyrinth where no man walks,
Yet men come often to seize my gold.
By smoke I am overcome and robbed,
Then left to build my treasure anew.
What am I?
Bees – honey bees, not bumble bees – were introduced to this continent. We don’t tend to think of them as invasive, because without them the apple trees (introduced) and orange trees (introduced) and many other fruits and veggies would just not thrive.
And without honey bees we’d have no golden treasure of honey.
Mmmmm – honey.
one large stalk celery, sliced very thin
4 or 5 radishes, sliced very thin
celery leaves/parsley leaves, chopped finely – it should be one third radish/one third celery/one third leafies
optional – one teaspoon capers OR chopped olives OR not
Slice, chop and mix together.
A little salt and pepper.
Dressing – 1/2 teaspoon whole grain mustard
1 Tablespoon wine vinegar
1 teaspoon honey
2 Tablespoons olive oil
Mix the honey and vinegar into the mustard. Drizzle the oil in until all blended. Pour over the sliced/chopped radish and celery, toss well.
Other add ins or leave outs – chopped shallot or onion or minced garlic – just to season. A little shaved Parmesan or Romano cheese is good, too.
I eat this alone; on crackers; on a bigger leafier salad; on a microwaved baked sweet potato…did you know that salads started out as condiments? When the baby greens and radishes start coming out, I cut the honey out…an sometimes the dressing altogether.
inspired by a Radish-celery salad in the Boston Globe, February 27, 2008 – Jill Santopietro