This celery boasts smooth stalks with an intense crunch and flavor. Celery is a very good source of fiber, Vitamins A, C, and K, folate, potassium, and manganese. It also contains phthalides, which have been shown to reduce stress hormones and help relax the muscle walls in arteries, increasing blood flow.
Don't let any part of this plant go to waste! You can toss the ends of the celery stalks in stocks. Those big beautiful leaves can be used like parsley, just add them to salads or freeze for later use in soups and sauces.
Italian Celery and Mushroom Salad
7 tablespoons Extra Virgin Olive Oil, divided
1 pound mushrooms, delicate varieties are best, wiped clean and sliced as thin as possible
2 tablespoons fresh lemon juice
8 ribs celery, shaved paper thin (use a mandolin if you have one)
1 cup shaved parmigiano reggiano cheese
salt and freshly ground black pepper, to taste
1/4 cup chopped Italian flat-leaf parsley (or celery tops)
In a skillet, heat 3 Tbsp olive oil over MEDIUM HIGH heat. When the oil is hot, add the sliced mushrooms and saute until golden brown, 5-6 minutes. Season with a little salt and pepper and then set aside to cool. In a large serving bowl, whisk the remaining 4 Tbsp olive oil with the lemon juice. Add a little salt and pepper and then taste. Add more oil or lemon juice as you like. Add the celery, cooled mushrooms, cheese, and parsley to the bowl and toss until combined. Season with sea salt and pepper and serve.
Recipe and photo from Food52