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
Instructions
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
Originally Submitted
10/26/2020
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