I don’t even like celery but, I LOOOOOVE this salad! AND Celery is a great source of Calcium, Fiber, Potassium, Vitamin A, Vitamin B6 and Vitamin C-which is COOL! Did I say mmmmmmmm?
2 t grated lemon zest
1/4 c +1T fresh squeezed lemon juice(3 lemons)
2 T minced shallots
1 t celery seed
1/2 t celery salt
1/2 t anchovy paste
1 1/2 t salt
1 t pepper
5 c thinly sliced celery hearts, celery and tender leaves included-slice very thin(about 12 stalks)
4 oz chunk aged parmesan cheese
2/3 c toasted walnuts coarsely chopped
-At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 c lemon juice, shallots celery seed, anchovy paste, 1 t salt and pepper. Let rest so flavors can meld
-Place celery in a mixing bowl and toss it with the 1 T lemon juice and 1/2 t salt. (even though these ingredients are in the dressing, believe me—this step makes a difference.)
-Add dressing to moisten well. Cover add refrigerate for at least ah hour to allow the celery to crisp and the flavors to develop.
– When ready to serve, arrange the celery on a plate or bowl, shave the parmesan onto the celery with a vegetable peeler or paring knife, then sprinkle with walnuts and serve immediately.
I also like this salad with a bed of mixed greens underneath……mmmmm