From Geoff Last
Celery is overlooked as a stand-alone ingredient, but dress it up with some parmesan and good olive oil and you have a simple, refreshing salad. It’s high in fiber and current research indicates it helps lower blood pressure as well. The root (celeriac) makes a great addition to mashed potatoes. Just peel it and cut it into the same size pieces as your potatoes. I like to use 2 parts spuds to 1 part celeriac. Boil them all together and then mash as usual. I often add thinly sliced fennel to this salad for a fresh variation.
- 5 stalks fresh celery, trimmed and sliced on the diagonal, 1/8-inch thick
- good olive oil
- balsamic vinegar
- Maldon salt flakes and freshly ground pepper
- 1 wedge parmesan cheese
Place celery (and fennel slices from 1 bulb, if using) on a small serving platter and drizzle with olive oil, balsamic vinegar and a sprinkle of salt and pepper. Use a sharp potato peeler to strip parmesan curls from the wedge and sprinkle them liberally over the celery. Serves 4.