Parmesan helps transform celery into a delightful side salad.
Directions for: Celery & Parmesan Salad
Ingredients
cup good olive oil
2 tsp grated lemon zest
cup plus 1 tbsp freshly squeezed lemon juice (3 lemons)
2 Tbsp minced shallots
1 tsp celery seed
tsp celery salt
tsp 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-oz chunk aged Parmesan cheese
cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves
Directions
1. 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.
2. 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.
Source and Credits
"Barefoot Contessa How Easy is That?" by Ina Garten Clarkson Potter 2010. Provided courtesy of Ina Garten. All rights reserved.
See more: Salad, Cheese, Vegetables