I’m going to break the first rule of Book Club today…and talk about Book Club.
Every month I meet up with an intelligent, erudite, interesting group of ladies and we discuss a book.
Aside from our literary discussions (which are very edifying), we also eat and drink. Because a Book Club without refreshments is just a study group….and a particularly dull one at that.
Last time around, we were served this celery salad. Normally I think celery is the work of the devil but one bite of this and I repented my celery-hating ways.
It was fresh, piquant, light and crunchy, with just the right amount of bite (Book Club is paying off – there are lots more descriptive adjectives where those came from).
Our host said it was an Ina Garton recipe, and now I’m seriously considering asking the Barefoot Contessa if she’ll join our club.
If you’re reading this Ina, it’s the third Monday of every month. Best get reading (and cooking).
Celery & Parmesan Salad (serves 3-4)
*adapted from Ina Garten
- 5 cups sliced celery (about 12 stalks)
- 1/4 cup extra virgin olive oil
- 2 tbsps lemon juice
- 1 tsp lemon zest
- 1 tsp black pepper
- 1 tsp celery salt
- 1/3 cup parmesan
- 1/3 cup toasted walnuts
- Whisk together the oil, lemon juice, zest, celery salt and black pepper.
- Add the celery and toss well.
- Just before serving stir in the walnuts and parmesan.
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