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Shaved Celery Salad With Beets and Pecorino Romano Cheese
This recipe, from Marco Wiles at Da Marco in Houston, first appeared in TEXAS MONTHLY's December 2001 issue. Celery, fennel, and beets, usually minor players in salads, take center stage.
2 tablespoons lemon juice
2 tablespoons vinegar
3/4 cup extra-virgin olive oil
scant 1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch celery, cleaned, leaves and small stems removed
1 cup coarsely grated pecorino romano cheese
1/2 cup whole flat-leaf parsley, roughly c hopped
1/2 cup fennel tops (feathery parts only)
1 medium beet, boiled, cooled, and peeled
8 shaved pieces pecorino romano cheese (for garnish)
Note: You will need four 3-inch ring molds for this recipe.
To make dressing, put lemon juice, vinegar, olive oil, salt, and pepper in a blender and purée for 1 minute. Set aside.
Using a mandoline or knife, slice celery on the bias (diagonal), paper thin. Place sliced celery, grated cheese, parsley, fennel tops, salt, and pepper in a large mixing bowl.
Toss ingredients, adding dressing little by little to taste. Set aside.
Using a mandoline or knife, slice beet paper thin. Set aside.
To assemble, place a 3-inch ring mold in the center of a plate and fill almost to the top with the celery-fennel mixture. The top layer will be the sliced beets, placed so they completely cover the celery. Finish with the shaved romano (it should cover the entire layer of beets; add a few more shavings if necessary). Remove ring molds before putting salads on the table. Serves 4.
Shaved Celery Salad With Beets and Pecorino Romano Cheese
This recipe, from Marco Wiles at Da Marco in Houston, first appeared in TEXAS MONTHLY's December 2001 issue. Celery, fennel, and beets, usually minor players in salads, take center stage.
2 tablespoons lemon juice
2 tablespoons vinegar
3/4 cup extra-virgin olive oil
scant 1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch celery, cleaned, leaves and small stems removed
1 cup coarsely grated pecorino romano cheese
1/2 cup whole flat-leaf parsley, roughly c hopped
1/2 cup fennel tops (feathery parts only)
1 medium beet, boiled, cooled, and peeled
8 shaved pieces pecorino romano cheese (for garnish)
Note: You will need four 3-inch ring molds for this recipe.
To make dressing, put lemon juice, vinegar, olive oil, salt, and pepper in a blender and purée for 1 minute. Set aside.
Using a mandoline or knife, slice celery on the bias (diagonal), paper thin. Place sliced celery, grated cheese, parsley, fennel tops, salt, and pepper in a large mixing bowl.
Toss ingredients, adding dressing little by little to taste. Set aside.
Using a mandoline or knife, slice beet paper thin. Set aside.
To assemble, place a 3-inch ring mold in the center of a plate and fill almost to the top with the celery-fennel mixture. The top layer will be the sliced beets, placed so they completely cover the celery. Finish with the shaved romano (it should cover the entire layer of beets; add a few more shavings if necessary). Remove ring molds before putting salads on the table. Serves 4.
