Celery and Parmesan Salad

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 cup good olive oil
  • 2 teaspoons grated lemon zest
  • 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
  • 2 tablespoons minced shallots
  • 1 teaspoon celery seed
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon anchovy paste
  • Kosher salt and freshly ground black pepper
  • 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
  • 4 -ounce chunk aged Parmesan cheese
  • 2/3 cup toasted walnuts, coarsely chopped
  • Whole flat-leaf parsley leaves
Directions
Watch how to make this recipe.
  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.


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    This recipe is featured in:

    Cookout Sides & Salads