Cook The Book: Celery And Parmesan Salad Recipe

Name: Cook The Book: Celery And Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
At least 1 hour before you plan to serve the salad, whisk together
2
the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery
3
seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon
4
pepper. Place the celery in a mixing bowl and toss it with the
5
remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt.
6
(Even though these ingredients are in the dressing, believe me-
7
this step makes a difference.) Add enough dressing to moisten well.
8
Cover and refrigerate for at least an hour to allow the celery to crisp
9
and the flavors to develop.
10
When ready to serve, arrange the celery on a platter, shave the
11
Parmesan onto the celery with a vegetable peeler, then sprinkle
12
with walnuts, parsley leaves, salt, and pepper and serve immediately.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cook The Book: Celery And Parmesan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Celery And Parmesan Salad

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