I heart celery. Always have. Hopefully, always will.
I love it as much dipped in ranch as I do as a cool refresher to a spicy Bloody Mary. And while childhood celery salads consisting of celery swamped in Le Martinique will always have a special place in my heart and late night mentality, I have found a new concoction in Ina Garten's "How Easy is That?" cookbook that I think is actually healthy and therefore what I plan to eat from now until I am super skeeny and joyously prancing around in a cute suit along these lines...
from that so cute Bergdorfs catalog that came out around Christmas this year...
Here's the recipe:1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon of freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon of celery salt
1/2 teaspoon anchovy paste
Kosher salt and ground pepper
5 cups of thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4 ounce chunk of aged Parmesan cheese
2/3 cup of toasted walnuts, coarsley chopped
Whole flat-leaf parsley leaves
At least 1 hour before you plan to serve the salad, whisk together
the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery
seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon
pepper. Place the celery in a mixing bowl and toss it with the
remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt.
(Even though these ingredients are in the dressing, believe me—
this step makes a difference.) Add enough dressing to moisten well.
Cover and refrigerate for at least an hour to allow the celery to crisp
and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the
Parmesan onto the celery with a vegetable peeler, then sprinkle
with walnuts, parsley leaves, salt, and pepper and serve immediately.
Yum,Yum,Yum. It's a very tasty- must try and her cookbook is obviously a winner. Happy eating!