Description
This vibrant salad celebrates celery with a zesty lemon-anchovy dressing and crunchy walnuts. A perfect side for any occasion.
Ingredients
Units
Scale
- 1/2 cups (118 ml) olive oil
- 2 tsp grated lemon zest
- 1/4 cups plus 1 tbsp (74 ml) freshly squeezed lemon juice
- 2 tbsp minced shallots
- 1 tsp celery seed
- 1/2 tsp celery salt
- 1/2 tsp anchovy paste
- Kosher salt
- freshly ground black pepper
- 5 cups (1183 ml) thinly sliced celery hearts
- 4 ounce (113 g) Parmesan cheese
- 2/3 cups (148 ml) toasted walnuts
- Whole flat-leaf parsley leaves
Instructions
- Whisk together olive oil, lemon zest, 1/4 cup lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper.
- Place celery in a mixing bowl and toss with 1 tablespoon lemon juice and 1/2 teaspoon salt.
- Add enough dressing to moisten the celery.
- Cover and refrigerate for at least 1 hour.
- Arrange celery on a platter.
- Shave Parmesan cheese onto the celery using a vegetable peeler.
- Sprinkle with walnuts, parsley leaves, salt, and pepper.
- Serve immediately.
Notes
- For a milder flavor, reduce the anchovy paste to 1/4 teaspoon.
- Toasted pecans or almonds can be used in place of walnuts.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the celery may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 10 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.25 cups
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
- Cholesterol: 10