These days I like to drink me 'salad' cause I use me Vitamix soo much!! It
sure is great!! Just throw in what ever veggies you like & round it off
with fave fruits & you are good ta go!!

Nana


"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>> "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.
>
> Thanks! I would have to make this without the parmesan for me and without
> the nuts for Angela but I think it is something we would both eat. Not
> sure when I can make it though since I have no shallots and not sure I
> could get those at Target or Costco.
>