Here at Lamattina, we love our fresh produce and are proud of all the yummy dishes that people can make from them. In particular, celery is super low calorie, crunchy, and is great both raw and cooked, with a unique flavour. It’s also a great way to stay hydrated. ICYMI, via Shape, here are 12 celery recipes from famous chefs, in case you need more of a reason to buy some fresh and crunchy celery today.
Our favourite recipe from the group is this fancy take on toast and toppings, great for a weekend breakfast or brunch. It’s from Jesse Schenker, the award-winning chef and owner of fine dining restaurants Recette and the Gander in New York’s West Village. Schenker actually battled addiction in his 20s, which led to him spending a short stint in jail, where after what he described as a “painful detox” he regained his love of food when he was assigned to kitchen duty. He was the winner of Iron Chef in 2010.
Serves 6
5 minPrep Time
2 minCook Time
7 minTotal Time
Save RecipeIngredients
- 1 baguette, sliced lengthwise
- 1/4 cup extra virgin olive oil
- Salt
- Pepper
- 1 stalk celery, peeled and diced (reserve leaves)
- Juice of 1 lemon
- 3 tablespoons toasted and chopped hazelnuts
- Pecorino cheese
- Chili flakes
Instructions
- Preheat broiler. Drizzle baguette with 3 tablespoons of the oil and season to taste with salt and pepper. Broil bread until golden brown.
- In a medium bowl, combine celery, lemon, hazelnuts, chili flakes to taste, grated Pecorino to taste, remaining 1 tablespoon olive oil, and salt and pepper to taste.
- Top baguette with celery salad and shaved cheese and serve.
Need more inspiration even after checking out Shape? Try our recipes page.