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Crunchy Celery Salad with Raw Parmesan

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I have a confession to make – I watch Ina Garten’s cooking show, Barefoot Contessa, on the Food Network every day while I eat lunch. I know… I know… We’re not supposed to watch TV or be distracted while eating – but it is one of my very favorite things! Sounds silly, right? But, it is so relaxing to me… Not to mention I learn so much. I swear, I learn something new every time I watch her – which I suppose is one reason she has been so successful!

Her recipes are by no means what I would categorize as “clean eating” – but she’s got several that with some light tweaking, they are wonderful for you! And that is the story with her Celery Salad with Parmesan.

I’ve made a few minor adjustments that don’t change the flavor at all, but help the salad become more anti-inflammatory. For example: I suggest a raw parmesan cheese vs a processed parmesan.

***Fun thing to note regarding dairy: Did you know that most people who deal with lactose intolerance can actually tolerate raw dairy vs processed? It’s the heat in the processing of cheese/dairy that denatures the lactose and that most often causes the issue for people who are lactose intolerant. Now, I am not insinuating that you if you are lactose intolerant that you go out and eat a bunch of raw cheese – but I do suggest you give it a try and see how you feel – maybe an ounce at most, to start… See how it goes! Quality really can be everything!

I like to serve this with some simple grilled chicken or salmon… It is cleansing and refreshing during the hotter months!

Hope you enjoy!

Crunchy Celery Salad with Raw Parmesan

Recipe adapted from Ina Garten’s Celery and Parmesan Salad

Serves 4-6…

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 lemon, juice only, divided
  • 1 small shallot, minced
  • 1 tsp celery seed
  • ½ tsp celery salt
  • ½ tsp anchovy paste
  • salt and black pepper, to taste
  • approx. 12 stalks celery + leaves, thinly sliced at an angle
  • 4-ounce block raw/unpasteurized Parmesan cheese*
  • ¼ cup toasted walnuts, coarsely chopped
  • ½ bunch cilantro, leaves only

Directions

  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, juice of 1 ½ lemons, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper.
  • Then, place the celery in a large bowl and toss it with the remaining juice of the leftover ½ lemon and ½ teaspoon salt (Ina says this is an important step and I must say – after making this, I 100% agree!). Add enough of the dressing in step one to the celery to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, cilantro leaves, salt, and pepper and serve immediately.

Notes:

  • You will probably only need to use about ¼ cup of the dressing, so you will have about ¾ cup leftover. It is GREAT on other salads or to use as a marinade for fish! So don’t let it go to waste!
  • You can sub a raw manchego (sheep’s milk) cheese if you cannot find raw parm.
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Cleansing Celery Salad with Raw Parm
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Paleo Cilantro Lime Coleslaw

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This Paleo Coleslaw is one of my favorite go-to recipes on a Sunday or Monday night when I want to make something that will give us leftovers for lunches for the week ahead! It is so versatile – I’ll make it to go as a side to Grilled or Rotisserie Chicken topped with Guacamole or Avocado or as a side to my Ancho Chile Shrimp Tacos — or any tacos for that matter! I made Hatch Chile BBQ Turkey Burgers last night with Sweet Potato Fries and served this slaw to go with it!

<<<Doesn’t that look awesome?

You could also make THESE burgers! I always like to have a little, well, “roughage” if you will! In spite of the name of this recipe, sometimes I will replace the Cilantro with fresh Basil – it is an awesome variation!

This is a perfect summer recipe for these hot and humid days here in Texas! It is creamy and crunchy and refreshing! It literally tastes like summer!

There are two ways to make this coleslaw – one is super quick and easy and one is a tad more time-consuming! If you need the quick and easy – I suggest buying the pre-mixed coleslaw – I started doing this and it makes life so much easier! Sometimes I can only find the “Salad Kit” for the coleslaw (pictured below) – I’ll just buy that and throw out the dressing that comes with it. Because, the dressing recipe below is SO good and super clean. The one that comes in the bag – not so much!

I suggest making this the night before, if you have time — it gets better and better as it sits in the fridge and the flavors have time to marry.

Hope you enjoy!

Paleo Cilantro Lime Cole Slaw

Serves 6-8

Slaw Ingredients:

  • 1 head Green Cabbage, chopped
  • 1 head Purple Cabbage, chopped
  • 2 large Carrots, peeled and grated
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

OR

  • 2 bags/containers pre-chopped Coleslaw mix
  • ½ bunch Cilantro, leaves removed and chopped
  • 1 bunch green onion (green and white parts) or chives, chopped

Dressing Ingredients:

  • ¾ cup Avocado Oil Mayonnaise
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • zest and juice of 1 Lime
  • ½ tbsp Raw/Local Honey
  • ½ tsp Celery Salt
  • ½ tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper

Directions:

  • Combine the slaw ingredients in a large bowl.
  • Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.
  • Pour dressing over the slaw, toss well to combine.
  • This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!
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Instructions
  1. Combine the slaw ingredients in a large bowl.
  2. Combine all of the dressing ingredients in a medium sized bowl and whisk until smooth and creamy.
  3. Pour dressing over the slaw, toss well to combine.
  4. This is best if it is refrigerated for at least 30 minutes, up to overnight, prior to serving!
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