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| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
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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
Ingredients
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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.
Recipe Notes
Recipe and Image courtesy of Kendall-Jackson.
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