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Celery and Parmesan Salad

A salad with celery and parmesan
Food Network
Prep Time
1h 15 min
Yields
4 to 6 servings

Parmesan helps transform celery into a delightful side salad in this easy Ina Garten recipe.

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ingredients

½
cup good olive oil
2
tsp grated lemon zest
¼
cup plus 1 Tbsp freshly squeezed lemon juice (3 lemons)
2
Tbsp minced shallots
1
tsp celery seed
½
tsp celery salt
½
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
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directions

Step 1

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, ¼ 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 ½ 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 flavours to develop.

Step 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.

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