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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