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
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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By JohnzGirl
on May 01, 2013
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Outrageously delicious--and I'm someone who doesn't like celery except as a background ingredient. I've made this recipe at least half a dozen times, and my husband and I never tire of it. And it is just as good the next day. One suggestion: the recipe yields far more dressing than you need. I make up a batch, omitting the shallots, and then use it for two or even three batches of celery. (I add the shallots to the celery when I make the salad.
By Smart-1
on April 21, 2013
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What a hit! I took this to a dinner party and everyone LOVED it! It's deliciously savory, yet refreshingly crisp. I'll definitely make this one again. It was a touch salty, but I think you could easily cut back on the salt and it would still be great!
By jyjetson
usa
on April 15, 2013
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simply the best!
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