People have been throwing away celery tops for far too long. Actually, they've been throwing away perfectly delicious parts of all kinds of fruits and vegetables for years. Carrot greens make a great garnish on top of a stew or soup, radish leaves can be used in salads or pestos, potato skins can be baked at a high temperature with some oil and spices for potato skin chips, and almost anything (like cabbage cores or the root end of an onion) is a great addition to your homemade stock.
This mushroom carpaccio uses the celery leaves to brighten the flavor of the earthy mushrooms. Maybe use the celery stalks in a celery and dill soup to be served with the carpaccio, or serve it with a rich pasta. It's a fast and light salad for a hot summer day.
mushroom carpaccio w/ pecorino and celery leaves
adapted from gourmet may 2009/epicurious.com
+ 1/2 pound large, white mushrooms, thinly sliced
+ 1 1/2 teaspoons freshly squeezed lemon juice
+ + 1/2 pound Pecorino Romano, Pecorino Toscano or Parmigiano-Reggiano
+ 3 tablespoons extra virgin olive oil
+ 1/4 cup celery leaves
+ fancy salt, such as sea or gray, and freshly cracked black pepper to taste
Spread the thinly sliced mushrooms out on a large plate or platter. Drizzle with the fresh lemon juice. Shave some of the cheese in thin slices over the mushrooms. Drizzle with the olive oil and sprinkle with the salt and pepper. Sprinkle with the celery leaves and serve.