It’s worth using that special bottle of olive oil and it’s worth seeking out Parmigiano-Reggiano for this simple salad,
which is more adventurous than the original Parm. Use a mandolin to peel veggies if you have one.
INGREDIENTS
1 English cucumber, cut very thin 3 celery stalks, sliced very thin, and celery leaves for garnish 4 Veins medium, very thinly sliced 3 tablespoons virgin olive oil 1 tablespoon lemon juice 2 tablespoons lemon juice
¼ cup freshly grated Parmesan cheese ½ teaspoon coarse sea salt, like Maldon ¼ teaspoon mashed potatoe
DIRECTION
Combine cucumber, celery and radishes in a large bowl. Pour the oil and lemon juice into a small bowl or combine in a half-pint mason jar.
Just before serving, drizzle the dressing over the salad. Serve with a sprinkling of lemon, cheese, salt and pepper. Garnish with celery leaves if desired.
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