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Cheri[_3_] Cheri[_3_] is offline
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Default Favorite green type salads?

"Julie Bove" > wrote in message
...

> So what are your favorite salad greens? Costco sells some baby lettuces
> that I love. But you have to buy so many in a package that we can never
> finish them. Actually Angela won't eat them. But I can get her to eat
> Romaine.


I've been fixing a version of Ina Garten's recipe lately. For some reason
I'm craving celery, and just add what I want to it, but this is her recipe.
I make as little or as much as I want. Sometimes adding a bit of lettuce or
a tomato since my tomatoes are ripening in this awful heat. :-)

1/2 cup good olive oil

2 tsp grated lemon zest

1/4 cup plus 1 tbs freshly squeezed lemon juice (3 lemons)

2 tbs minced shallots

1 tsp celery seed

1/2 tsp celery salt

Kosher salt and freshly ground black pepper

5 cups thinly sliced celery stalks, tender leaves included, sliced on an
angle with a sharp knife or mandoline (12 stalks, or 1 head of celery)

4-ounce chunk aged Parmesan-Reggiano cheese (I cut extra slices to share in
separate dish)

2/3 cup toasted walnuts or almonds, coarsely chopped

Whole flat-leaf parsley leaves

Directions:

At least an hour before you serve, whisk together the olive oil, lemon zest,
1/4 cup of lemon juice, the shallots, celery seed, celery salt, 2 tsp salt,
and 1 tsp pepper.

Place the thinly sliced celery in a mixing bowl and toss it with the
remaining 1 tbs of lemon juice and 1/2 tsp of salt.
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 chopped walnuts,
parsley leaves, salt and pepper and serve immediately.