| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup good olive oil
- 2 teaspoons grated lemon zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 tablespoons minced shallots
- 1 teaspoon celery seed
- 1/2 teaspoon celery salt
- 1/2 teaspoon 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-ounce chunk aged Parmesan cheese
- 2/3 cup 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 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 343 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 13 mg |
| Sodium | 371 mg |
Reviews
My aunt asked me what to make for a dinner party side. I told her this salad. And then I couldn’t stop thinking about it and just made it for my dinner tonight! Yum!
I am getting ready to MAKE this recipe because I ATE this dish at my friend’s house. So delicious and crunchy! The right balance of flavors that you do not get every day.
It’s awesome! I did 4 cups celery and 1 cup fennel because I had leftover fennel. Everyone loves this recipe.
This is one of the best salads I have ever had. Followed the recipe exactly and it was sooo flavorful. The 2nd time I made it I added a Granny Smith apple and it was delicious.
We really liked this! – It went well with tuna salad sandwiches.only changes made were: swapped sunflower seeds for walnuts ( we really don’t like walnuts and ommited celery salt! There is already salt to taste..This way it was pretty good
Bright, delightful
Love this side salad, and its kid approved. My 3 year old loves it.
Fantastic! I saw this recipe while watching tv the other day. I’m glad I did. I had a bunch of celery in the fridge but no idea what to do with it. I started making the salad today and then I realized I had no lemons, just oranges and a carefree spirit. I substituted the juice and the zest, and added lemon pepper. My mom and I loved it. It a keeper! Thanks!
Delicious
Simple but incredible flavor. Light and crunchy! Yum.