I love celery in any form and use it in many dishes. It is for me a spoon for spreads, humus and dressings instead of chips, I eat it cooked in stocks, use in pickling brines for tomatoes and water melon and most of the time add to salads. <br />The recipe which I am sharing is versatile and can be served as a side dish topped with shavings of Parmigiano Reggiano or a base for a few delicious dishes. Using one recipe I made a toping for seared tuna steak, a delicious aioli and a light tomato sauce.

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