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Celery Salad with Parmesan and Anchovy
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Description
Use an entire head of celery—stalks, leaves, and all—to make a simple salad with Parmesan, toasted pine nuts, and lemon-sumac vinaigrette.
Ingredients
- FOR THE DRESSING:
- 2 Tablespoons Fresh Lemon Juice
- 1 teaspoon Sumac
- ½ teaspoons Dijon Mustard
- 1 Tablespoon Minced Shallot
- 1 Oil-packed Anchovy, Mashed Into A Paste
- ⅓ cups Extra Virgin Olive Oil
- Kosher Salt And Freshly Ground Black Pepper
- FOR THE SALAD:
- 1 head Celery, Ribs Thinly Sliced, Leaves And Tender Tops Roughly Chopped
- 3 ounces, weight Parmesan Cheese, Shaved
- ½ cups Fresh Parsley Leaves
- ⅓ cups Pine Nuts, Toasted
Preparation
In a large bowl, whisk lemon juice, sumac, mustard, shallot, and anchovy. Gradually whisk in oil until thick and emulsified. Season with salt and pepper.
Add celery to dressing and toss to coat. Season with salt and pepper. Cover and chill to allow flavors to meld, about 1 hour.
Add cheese, parsley, and pine nuts to salad and toss to combine. Adjust seasoning and serve.
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