I saw Ina Garten make this a few months ago, and made it again today. I
really like it. I did buy the already cleaned and packaged celery stalks so
there were no leaves and peeled them before slicing. I think it's really
refreshing on these warmer days.

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper

5 cups thinly sliced celery hearts, tender leaves included, sliced on an
angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Directions


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.

On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
wrote:

>
>I saw Ina Garten make this a few months ago.

WTF is celery???

Sorry Cheri, I'll have to pass on that one...celery chunks, walnuts and
anchovy paste all together -thanks, but no thanks! (LOL) when I come to
your house to eat, please just fix me a real simple tossed green salad
with iceberg lettuce, tomatoes, cucumber, some green onion, and maybe a
little shredded carrot and diced peppers (any color) as that would
please me much more.

I'm not that fond of celery, though like it diced up fine in soups/stews
and some casseroles and also in pasta and potato salads and of course
bread dressing. Can't even stand the smell of anchovies...paste, or
otherwise.

Judy

On 6/6/2013 4:18 PM, Brooklyn1 wrote:
> On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
> wrote:
>
>>
>> I saw Ina Garten make this a few months ago.
>
> WTF is celery???
>
http://upload.wikimedia.org/wikipedi...d/Celery_1.jpg

"Judy Haffner" > wrote in message
...
>
> Sorry Cheri, I'll have to pass on that one...celery chunks, walnuts and
> anchovy paste all together -thanks, but no thanks! (LOL) when I come to
> your house to eat, please just fix me a real simple tossed green salad
> with iceberg lettuce, tomatoes, cucumber, some green onion, and maybe a
> little shredded carrot and diced peppers (any color) as that would
> please me much more.



I have a better idea, when you come to my house to eat, you bring the salad!
LOL but just for the record, the celery is not at all in "chunks" it's very
thinly sliced on the diagonal, and I love walnuts in salad.

Cheri

On Thu, 06 Jun 2013 17:37:22 -0600, casa bona > wrote:

> On 6/6/2013 4:18 PM, Brooklyn1 wrote:
> > On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
> > wrote:
> >
> >>
> >> I saw Ina Garten make this a few months ago.
> >
> > WTF is celery???
> >
> http://upload.wikimedia.org/wikipedi...d/Celery_1.jpg

I wonder where people find just a couple pieces of celery with all
those leaves in a grocery store? It's great for soups and stock.

--
Food is an important part of a balanced diet.

"Cheri" > wrote in message
...
>
> I saw Ina Garten make this a few months ago, and made it again today. I
> really like it. I did buy the already cleaned and packaged celery stalks
> so there were no leaves and peeled them before slicing. I think it's
> really refreshing on these warmer days.
>
> 1/2 cup good olive oil
> 2 teaspoons grated lemon zest
> 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
> 2 tablespoons minced shallots
> 1 teaspoon celery seed
> 1/2 teaspoon celery salt
> 1/2 teaspoon anchovy paste
> Kosher salt and freshly ground black pepper
>
> 5 cups thinly sliced celery hearts, tender leaves included, sliced on an
> angle (about 12 stalks)
> 4-ounce chunk aged Parmesan cheese
> 2/3 cup toasted walnuts, coarsely chopped
> Whole flat-leaf parsley leaves
>
> Directions
>
>
> 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.

This is good! I did make it minus the anchovy and cheese. I did put the
cheese on what I served to Angela and my husband but of course they didn't
like it. But I loved it! Must get more celery and make it again.

"Brooklyn1" > wrote in message
...
> On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
> wrote:
>
>>
>>I saw Ina Garten make this a few months ago.
>
> WTF is celery???

Eh?

"sf" > wrote in message
...
> On Thu, 06 Jun 2013 17:37:22 -0600, casa bona > wrote:
>
>> On 6/6/2013 4:18 PM, Brooklyn1 wrote:
>> > On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
>> > wrote:
>> >
>> >>
>> >> I saw Ina Garten make this a few months ago.
>> >
>> > WTF is celery???
>> >
>> http://upload.wikimedia.org/wikipedi...d/Celery_1.jpg
>
> I wonder where people find just a couple pieces of celery with all
> those leaves in a grocery store? It's great for soups and stock.

I can get it at Winco. I LOVE the leaves! But most stores sell it with
little to no leaves. I remember being so disappointed when my parents came
to help out when I was sick. I sent my mom to the store to buy celery for
soup. She came back with celery hearts thinking I would be happy. Said she
bought me the best part. And I was like... Uh... No... Still, I know that
at Albertsons where she bought it, there would not have been many leaves.
But a few leaves are better than none. I sometimes buy the dried leaves.
They're not as good as the fresh, IMO but still better than none.

Some years ago I saw a recipe in one of those church produced cookbooks that
called for something like 2 cups of leaves for a soup. People were
wondering how to get that many leaves. Not likely that you would unless you
grew it yourself.

"Judy Haffner" > wrote in message
...
>
> Sorry Cheri, I'll have to pass on that one...celery chunks, walnuts and
> anchovy paste all together -thanks, but no thanks! (LOL) when I come to
> your house to eat, please just fix me a real simple tossed green salad
> with iceberg lettuce, tomatoes, cucumber, some green onion, and maybe a
> little shredded carrot and diced peppers (any color) as that would
> please me much more.
>
> I'm not that fond of celery, though like it diced up fine in soups/stews
> and some casseroles and also in pasta and potato salads and of course
> bread dressing. Can't even stand the smell of anchovies...paste, or
> otherwise.

It really is good though. But I didn't put in the anchovies. Would think
that you could sub in some olives of some sort for the saltiness factor.

Used to be a long standing sort of joke between the older neighbor girl and
me. She once came to the house to borrow some celery. Said there had been
a whole stalk of it there but as she was prepping it for dinner, she wound
up eating it all! And I did the same with a head of iceberg lettuce.
Wasn't on purpose in either case. We were just hungry and loved the stuff.
Was sort of like... One for the bowl. One for me. One for the bowl. Two
for me! And then we began eating from the bowl. I was banned from making
the salads for a couple of weeks after that. But I love celery so much that
I'll sometimes buy two stalks.

"Cheri" > wrote in message
...
> I have a better idea, when you come to my house to eat, you bring the
> salad! LOL but just for the record, the celery is not at all in "chunks"
> it's very thinly sliced on the diagonal, and I love walnuts in salad.

Me too unless they are candied. Do not like those. Need to find a new
source of sprouted walnuts. Was buying them at my health food store and
they're no longer there. Those are even better than the regular ones. They
take raw ones, soak them briefly to help make the enzymes more bioavailable,
then dehydrate on a very low temp. Yeah, I have a dehydrator and could make
them myself. Maybe I will. Anyway, the end result is a lighter and
crispier nut! Sooo good.

Cheri wrote:

>I have a better idea, when you come to
> my house to eat, you bring the salad!
> LOL but just for the record, the celery is
> not at all in "chunks" it's very thinly
> sliced on the diagonal, and I love
> walnuts in salad.

Okay, that's a deal, but promise me you won't get upset with me when I
eat the chicken with my fingers, chewing around the bones?! ;-)

I do like walnuts and I have used them in a salad with celery (Waldorf
Salad) and is apple in those too. I've used walnuts in many fruit type
salads, such as the molded ones, using flavored Jell-O, but even regular
fruit salad. My grandma use to make a wonderful 24 hour fruit salad for
the holidays with chopped walnuts.

Judy

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> I saw Ina Garten make this a few months ago, and made it again today. I
>> really like it. I did buy the already cleaned and packaged celery stalks
>> so there were no leaves and peeled them before slicing. I think it's
>> really refreshing on these warmer days.
>>
>> 1/2 cup good olive oil
>> 2 teaspoons grated lemon zest
>> 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
>> 2 tablespoons minced shallots
>> 1 teaspoon celery seed
>> 1/2 teaspoon celery salt
>> 1/2 teaspoon anchovy paste
>> Kosher salt and freshly ground black pepper
>>
>> 5 cups thinly sliced celery hearts, tender leaves included, sliced on an
>> angle (about 12 stalks)
>> 4-ounce chunk aged Parmesan cheese
>> 2/3 cup toasted walnuts, coarsely chopped
>> Whole flat-leaf parsley leaves
>>
>> Directions
>>
>>
>> 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.
>
> This is good! I did make it minus the anchovy and cheese. I did put the
> cheese on what I served to Angela and my husband but of course they didn't
> like it. But I loved it! Must get more celery and make it again.


It's surprising good to me, and as you say you can leave out or add things
that you want.

Cheri

"Judy Haffner" > wrote in message
...
>
> Cheri wrote:
>
>>I have a better idea, when you come to
>> my house to eat, you bring the salad!
>> LOL but just for the record, the celery is
>> not at all in "chunks" it's very thinly
>> sliced on the diagonal, and I love
>> walnuts in salad.
>
> Okay, that's a deal, but promise me you won't get upset with me when I
> eat the chicken with my fingers, chewing around the bones?! ;-)
>
> I do like walnuts and I have used them in a salad with celery (Waldorf
> Salad) and is apple in those too. I've used walnuts in many fruit type
> salads, such as the molded ones, using flavored Jell-O, but even regular
> fruit salad. My grandma use to make a wonderful 24 hour fruit salad for
> the holidays with chopped walnuts.
>
> Judy
>


Heavens no, eat chicken, ribs, etc. with your hands...I would have a problem
with you eating the potato salad with your hands though. ;-)

Cheri

"Sqwertz" > wrote in message
...
> On Thu, 06 Jun 2013 18:18:13 -0400, Brooklyn1 wrote:
>
>> On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
>> wrote:
>>
>>>
>>>I saw Ina Garten make this a few months ago.
>>
>> WTF is celery???
>
> Pipsqueak Sheldon is attempting a spelling flame when it is he himself
> who doesn't know how to spell the word.
>
> Of course he'll never admit this.
>
> Maybe it's time to retire from Usenet, Shelly.
>
> -sw


I didn't get his post either, but maybe he's trying to say that he hates it
or something.

Cheri

"Cheri" > wrote in message
...
> "Sqwertz" > wrote in message
> ...
>> On Thu, 06 Jun 2013 18:18:13 -0400, Brooklyn1 wrote:
>>
>>> On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
>>> wrote:
>>>
>>>>
>>>>I saw Ina Garten make this a few months ago.
>>>
>>> WTF is celery???
>>
>> Pipsqueak Sheldon is attempting a spelling flame when it is he himself
>> who doesn't know how to spell the word.
>>
>> Of course he'll never admit this.
>>
>> Maybe it's time to retire from Usenet, Shelly.
>>
>> -sw
>
>
> I didn't get his post either, but maybe he's trying to say that he hates
> it or something.

Ah. Hmmm...

On Thu, 6 Jun 2013 14:31:25 -0700, "Cheri" >
wrote:

>
>I saw Ina Garten make this a few months ago, and made it again today. I
>really like it. I did buy the already cleaned and packaged celery stalks so
>there were no leaves and peeled them before slicing. I think it's really
>refreshing on these warmer days.
>
>1/2 cup good olive oil
>2 teaspoons grated lemon zest
>1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
>2 tablespoons minced shallots
>1 teaspoon celery seed
>1/2 teaspoon celery salt
>1/2 teaspoon anchovy paste
>Kosher salt and freshly ground black pepper
>
>5 cups thinly sliced celery hearts, tender leaves included, sliced on an
>angle (about 12 stalks)
>4-ounce chunk aged Parmesan cheese
>2/3 cup toasted walnuts, coarsely chopped
>Whole flat-leaf parsley leaves
>
>Directions
>
>
>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.
>
That looks wonderful, thanks for the recipe

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com