Celerette & Parmesan Salad
- 1 ¼ cup pecans roasted
- 1 small shallot, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground pepper
- 2 celerette heads washed, leaves picked separately, and stems cut on angle
- 1 bulb baby fennel, finely shaved
- 3/4 cup dried pitted Medjool dates, quartered lengthwise
- shaved parmesan for garnish
In a small bowl combine the diced shallots and lemon juice. Sit until the pink colour of the shallot starts to “bleed”.
Whisk in olive oil and seasoning.
In a large serving bowl, add remaining ingredient, dressing with shallot dressing.
Chilled Celerette & Avocado Soup
- 2 tablespoons olive oil
- 1 leek light green part only, washed wall and sliced thin
- 1 whole celerette diced (remove core, use most leaves, reserve some for garnish)
- 2 cloves of garlic minced
- 3 cups chicken or vegetable stock
- 1 cucumber, halved and de-seeded
- 1/2 cup fresh dill chopped
- 1 avocado diced
- 1/4 cup plain Greek yogurt optional
Heat the olive oil in a medium-size pot on medium-high heat, and add the leeks, celerette and garlic.
Sauté the vegetables until tender, about 5 minutes.
Add the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft.
Chill the soup well, and then transfer it to a blender. Add about half of the cucumber and dill and blend well to combine.
Add half of the avocado and Greek yogurt if using, and blend again until the soup is smooth.
Stir in the additional diced cucumber, cilantro and avocado and serve immediately. Top with your favourite seeds (hemp, nigella, sesame) and reserved celery leaves.
- 4 medium stalks celerette (3/4 cup chopped)
- 1 large green apple
- 1 banana
- 1/2 teaspoon peeled and grated ginger (from fresh ginger root)
- 2 cups baby spinach leaves
- 1/2 cup water
- 10 ice cubes
- 1 1/2 tablespoons fresh squeezed lemon juice (1/2 lemon)
Roughly chop the celery. Chop the apple into chunks, leaving the peel on. Break the banana into pieces. Peel and grate or mince the ginger.
Place everything in a blender and blend until smooth, stopping and scrapping as necessary and adding a splash more water if it’s too thick. Drink immediately or store for up to 1 day.
- 1 bunch of celerette
- 1 tablespoons unsalted butter
- 1 tablespoons olive oil
- 1 leek, washed and finely chop heart only
- 1 clove garlic, finely chopped
- 1 tablespoon fresh thyme leaves, plus a few sprigs for garnish
- ½ tsp salt
- ¾ cups chicken stock
- ½ cup heavy cream
- ½ cup gruyère or parmesan cheese, finely-grated
- additional salt and fresh black pepper to taste
Preheat oven to 200°C.
Remove leaves from celerette, wash leaves and place in a small bowl of ice water. Finely chop one rib of celerette and place in the ice water with the leaves. Set aside.Trim ends of remaining ribs of celerette. Cut ribs into 3-4 inch pieces.
Heat a fry pan on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and leek and cook until softened, about 5 minutes. Place celerette pieces into pan and pour chicken stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celerette is just tender (use a knife to test).
Transfer ingredients to a small baking dish. Pour cream over celerette and sprinkle cheese evenly on top. Season with salt and pepper and garnish with sprigs of thyme.
Bake, uncovered, for 30 minutes until golden and bubbly.Remove from oven and let rest for 10 minutes.
Remove reserved celerette bits and leaves from water, pat dry and scatter on top.
Serving Suggestion: Sometimes more cheese is a good thing. To make this dish a little richer and gooey-er, layer additional thin slices of Gruyère over the celerette during the last 3-5 minutes of baking. Turn up the oven to broil and place the baking dish back in the oven. Remove when the cheese is melted and golden brown. Finish with the fresh celerette bits and leaves before serving.
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbs. buttermilk; more as needed
- 2 tbs. minced fresh chives
- 2 tbs. minced celerette leaf
- 2 tsp. minced fresh thyme
- 1 medium garlic clove, mashed into a paste
- kosher salt and freshly ground black pepper
Whisk together all ingredients but the salt and pepper.
Season to taste with salt and pepper and let the dip stand at room temperature for at least 30 minutes before serving so the flavors can develop.
If necessary, thin with more buttermilk.
Serve with sticks of celerette, carrot and cucumber, or serve as a filling for a cobb loaf.
- ½ a clove garlic
- picked and washed leaves of 1 full head of celerette
- 1 handful of pine nuts
- 1 good handful of freshly grated Parmesan cheese
- extra virgin olive oil
- 1 lemon , optional
Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
Pick, roughly chop and add the celerette leaves, then grind to a paste (or pulse in a food processor).
Add the pine nuts (very lightly toast first, if you like) to the mixture and grind further, then stir in half the Parmesan.
Drizzle in some oil – you need just enough to bind the sauce and get it to a thick “sauce” consistency.
Add most of the remaining cheese, then season with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
Add a squeeze of lemon juice at the end for some zesty acidity, if you like, but it’s not essential.
- 1 cooked and chilled chicken breast fillets
- 1/4 celerette washed, leaves reserved, stems chopped into bite size pieces
- 10 red or black grapes, sliced in half
- 1/2 tbs cranberries
- 1 tbs pomegranate arils (optional)
- 1 cups cooked and chilled freekeh, brown rice or your favourite grain
- 2 tbs of your favourite ranch/creamy salad dressing
- ½ tbs pistachios (optional)
In a bowl add grains.
Sprinkle leaves over grains.
Arrange remaining ingredients on top of leaves and grains.
Drizzle with dressing and serve.