Celery and Parmesan Salad

Last August, our family got together to celebrate the impending marriage for one of my cousins.  As we were sitting around and enjoying the potluck food, we were enjoying some family favorites and especially enjoying a salad one of my cousins brought to the gathering.  It’s a recipe that I don’t think would have jumped out to me had I been looking for it, but since I had it, it was great.  Since August, I’ve been looking for my own chance to make the salad.  When we came back to work, we decided to have a potluck while the dining room was still closed and it seemed like the perfect opportunity to make the recipe.  The original recipe is from Ina Garten’s How Easy is That? cookbook and is the first in my January resolution to cook the book.  You can see other recipes I’m hoping to cook by checking out my ongoing list of 2016 Recipes to Cook page.

Celery and Parmesan Salad

Celery and Parmesan Salad

1/2 c good olive oil
2 tsp grated lemon zest
1/4 c plus 1 Tbsp freshly squeezed lemon juice (3 lemons)
2 Tbsp minced shallots
1 tsp celery seed
1/2 tsp celery salt
1/2 tsp anchovy paste
2 tsp Kosher salt
1 tsp freshly ground black pepper
5 c thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4 oz chunk aged Parmesan cheese
2/3 c toasted walnuts, coarsely chopped
Parsley leaves

At least one hour before you plan to serve the salad, mix together olive oil, lemon zest, 1/4 c lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 tsp salt, and 1 tsp pepper.  Place the celery in a mixing bowl and toss it with the remaining 1 Tbsp lemon juice and 1/2 tsp of salt.  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 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.

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