Oh For Crying Out Loud: Celery and Parmesan Salad

In the interest of preserving what's left of international goodwill between America and Europe, I now offer the recipe for Celery and Parmesan salad, a standard feature of our Carnevale menu. Willym is starting to stay up nights over this.

And why do we regularly serve this at Carnevale? Because the ancient Romans believed that celery leaves applied to the head was a prophylaxis against hangover. I think eating the celery is more effective. This is also a very light and refreshing salad, almost a palate cleanser. The nuttiness of the Parmesan is a perfect combination for the celery. It sounds like a wild combination but it totally works.


This recipe is an adaptation of one found in Patricia Wells' At Home in Provence, which I've already told you is one of the most excellent cookbooks ever.




Celery and Parmesan Salad

3-4 ribs of celery, sliced medium thin
Parmesan cheese
2 lemons
extra virgin olive oil
salt and pepper to taste


Juice the lemons and measure liquid. Whisk together with an equal amount of olive oil and season to taste with salt and pepper.


Toss the celery slices with the dressing and plate. Using a vegetable peeler, shave long strips of Parmesan onto celery slices, 2-3 slices per salad plate.