Grilled Celery with Truffle Oil

Name: Grilled Celery with Truffle Oil
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 10 large CELERY STALKS (each 12'' long); 2 Tbsp. olive oil; kosher salt; 1 tsp. Black Truffle Oil; 1 Tbsp. balsamic vinegar; 1 small chunk Parmigiano-Reggiano cheese

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Grilled celery with pop and CRUNCH! This tasty side comes drizzled with black truffle oil and garnished with pine nuts and shaved Parmesan cheese. From Chef Justin Wangler with Kendall-Jackson.

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Prep Time 20

Cook Time 5

Total Time 25

Course Appetizers, Sides

Servings

Ingredients

10 large CELERY STALKS each 12'' long
2 Tbsp. olive oil
kosher salt
1 tsp. Black Truffle Oil
1 Tbsp. balsamic vinegar
1 small chunk Parmigiano-Reggiano cheese

Instructions

Preheat a gas grill to high.
Peel the fibrous outer layer from the celery stalks with a vegetable peeler. Cut each stalk into three 4” lengths. Put the celery in a large bowl and add the olive oil and a pinch of salt. Toss to coat evenly. Place on the grill, cover, and cook until slightly tender and grill-marked, 2-3 minutes per side.
Transfer the celery to 6 small plates and arrange in a stack on each.
Sprinkle with pine nuts and a little salt. Drizzle with the truffle oil and vinegar. Shave an equal amount of the cheese over each portion. Serve.

Notes

Recipe and Image courtesy of Kendall-Jackson.

Keyword celery, Chef Justin Wangler, grilled celery, Kendall Jackson, truffle oil

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Grilled Celery with Truffle Oil