Celery is crisp, crunchy ― and sometimes stringy. But trim off the long fibers that run the length of the stalks, then shave the stalks paper-thin, and you have a whole new taste and texture: melting snowflakes with a bit of snap.
At San Francisco's 42 Degrees restaurant, chef-owner Jim Moffat contrasts the cool, moist celery with intense, sweet dates, topping them with shavings of parmesan cheese for a delightfully simple salad. He seasons the combination with aged balsamic vinegar; berry balsamics add a lovely layer of flavor.
JERRY ANNE DI VECCHIO
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