Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Poor celery is almost an afterthought in most salads, but in this salad it is the star.
Serves 4 to 6
12 ribs celery thinly sliced
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 small shallot, finely minced
1 small head radicchio shredded
4 ounces Asiago cheese, shaved
Put celery in ice water and let stand 30 minutes to crisp; drain, and dry the pieces.
Mix the olive oil, lemon juice and shallots in a small bowl, add salt and pepper.
Toss radicchio with 3 tablespoons of the dressing and arrange on a platter. Toss celery with the remaining dressing and scatter over the radicchio. Sprinkle the shaved cheese over the top.