Unrecipe of the Week

As the weather gets warmer, I am always looking for cold, vegetable dishes.  This one, adapted from Ina Garten, drew rave reviews from vegetarians and carnivores alike.

Celery Salad with Parmesan and Walnuts

Whisk together 1 minced shallot, the zest and juice from 3 lemons, ½ cup of olive oil, and a good squeeze of anchovy paste.  Add 1/2 teaspoon of celery seed, 1 teaspoon of celery salt and 1 teaspoon of pepper.

Pour over 2 bunches of celery, scraped and cut on the diagonal into thin slices.  Refrigerate 1 hour or more to allow flavors to develop.

When ready to serve, spread the celery mixture on a platter and sprinkle with toasted chopped walnuts, coarsely chopped parsley, and shaved Parmesan cheese.


photo: Glasshouse Images

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One Response to “Unrecipe of the Week”

  1. lifecoachabby Says:

    Yum, that sounds awesome. I love celery!

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