Prep time: 15 min
Ready in: 1- 2 hours, 15 min
Serves: 4- 6
Ingredients:
1/2 c. olive oil
2 tsp. lemon zest
1/4 c. + 1 T. lemon juice
2 T. shallots- minced
1 tsp. celery seeds
1/2 tsp. celery salt
1/2 tsp. anchovy paste
2 1/2 tsp. salt (+ more for garnish)
1 tsp. pepper (+ more for garnish)
5 c. celery hearts- thinly sliced, tender leaves included, sliced on an angle (about 12 stalks)
5 c. celery hearts- thinly sliced, tender leaves included, sliced on an angle (about 12 stalks)
4 oz. chunk aged Parmesan cheese
2/3 c. walnuts- toasted, coarsely chopped
2/3 c. walnuts- toasted, coarsely chopped
Whole flat-leaf parsley leaves (for garnish)
Directions:
- At least 1 hour before you plan to serve the salad, whisk together olive oil, lemon zest, 1/4 c. lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 tsp. salt, and pepper
- Place celery in a mixing bowl and toss it with the remaining 1 T. of lemon juice and 1/2 tsp. of salt
- 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 celery on a platter and shave the Parmesan onto the celery with a vegetable peeler
- Sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately
*Jen found recipe here
Directions:
- At least 1 hour before you plan to serve the salad, whisk together olive oil, lemon zest, 1/4 c. lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 tsp. salt, and pepper
- Place celery in a mixing bowl and toss it with the remaining 1 T. of lemon juice and 1/2 tsp. of salt
- 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 celery on a platter and shave the Parmesan onto the celery with a vegetable peeler
- Sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately
*Jen found recipe here
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