I know this will make me sound like some ultra-serious dieter — which I’m not! — but I love raw celery, especially in this salad.
HAVE-IT-YOUR-WAY CELERY SALAD
A food processor is the fastest way to thinly slice large amounts of celery, but a mandoline does a better job of getting the slices as thin as possible.
Start to finish: 15 minutes
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Kosher salt and ground black pepper
8 ribs celery, very thinly sliced crosswise
2-ounce chunk Parmigiano-Reggiano cheese
Additional salad ingredients, as desired (sliced mushrooms, fruit, nuts, etc.)
In a medium bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper, then add the sliced celery. Toss well to coat, then divide the celery between 2 serving plates.
Use a vegetable peeler to shave some of the cheese over each serving, then add additional salad ingredients as desired. Mushrooms, pluots and fennel make an excellent combination with this celery base.
Nutrition information per serving: 280 calories; 190 calories from fat; 22 g fat; 20 mg cholesterol; 9 g carbohydrate; 4 g fiber; 4 g sugar; 12 g protein; 920 mg sodium.
Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”