This celery-scallion relish recipe has a trick to it that sets it apart on the condiment bar: it’s marinated with hot, cumin-infused oil, giving the raw vegetables a depth of flavor that trumps all others. Lime juice wakes up the earthy seeds and draws out the spectrum of flavors in the scallions, celery, and cilantro. Despite the unique combination of ingredients, this recipe is at home on a wide variety of dishes. Serve this with seared, skin-on fish like bass or mackerel, piled onto a grilled bratwurst, or alongside a juicy hanger steak.

Dawn Perry

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Credit: Greg DuPree

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place celery, scallions, and cilantro in a heatproof bowl. Heat oil and cumin in a small skillet over medium-high, shaking skillet often, until cumin is sizzling and fragrant, about 1 minute. Pour cumin oil over celery mixture. Add lime juice, salt, and pepper; stir to combine. Serve immediately or refrigerate, covered, for up to 2 days. Bring to room temperature before serving.

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