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Salad - Italian Celery Salad Recipe


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     Salad - Italian Celery Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

1/2 c good olive oil
2 tsp grated lemon zest
1/4 c plus 1 tbs freshly squeezed lemon juice
2 tbl minced shallots
1 tsp celery seed
1/2 tsp celery salt
1/2 tspeaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 c thinly sliced celery hearts, tender leaves included, sliced on an angle (about 10 stalks)
4 oz chunk aged Parmesan cheese
2/3 c toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 c of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 tsp salt, and 1 tsp pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tbl of lemon juice and 1/2 tsp 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.
Serving Suggestions
Sliced Kalamata might be good with this

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