Food Recipes Celery-Scallion Relish Be the first to rate & review! 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on November 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Serve this celery-scallion relish with seared, skin-on fish like bass or mackerel, piled onto a grilled bratwurst, or alongside a juicy hanger steak. Ingredients 3 stalks celery, thinly sliced 4 scallions, thinly sliced ½ cup roughly chopped fresh cilantro 3 tablespoons olive oil 1 teaspoon cumin seeds 2 tablespoons fresh lime juice (from 1 lime) ¼ teaspoon kosher salt ¼ teaspoon black pepper Directions 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. Rate it Print