1\/2 cup good olive oil
\n2 teaspoons grated lemon zest
\n1\/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
\n2 tablespoons minced shallots
\n1 teaspoon celery seed
\n1\/2 teaspoon celery salt
\n1\/2 teaspoon anchovy paste
\nKosher salt and freshly ground black pepper
\n5 cups\tthinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
\n4-ounce chunk aged Parmesan cheese
\n2\/3 cup toasted walnuts, coarsely chopped
\nWhole flat-leaf parsley leaves<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading