POPSUGAR Celebrity

Aug 16 2012 - 5:13am

Celery and Parmesan Salad

Celery and Parmesan Salad Recipe


  1. 1/2 cup extra-virgin olive oil
  2. 2 teaspoons finely grated lemon zest
  3. 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (from 2-3 lemons)
  4. 1 tablespoon finely minced shallot
  5. 1 teaspoon celery seed
  6. 1/2 teaspoon celery salt
  7. 1/2 teaspoon anchovy paste [3]
  8. Kosher salt and freshly cracked black pepper
  9. 1 large bunch celery, thinly sliced (about 5 cups), leaves reserved
  10. 4-ounce chunk Parmigiano-Reggiano
  11. About 1/2 cup roughly chopped flat leaf parsley


  1. Drizzle the thinly sliced celery with 1 tablespoon of lemon juice and 1/2 teaspoon salt, toss to coat evenly, and allow to sit for 10 minutes.
  2. Meanwhile, whisk together the olive oil, lemon zest, 1/4 cup lemon juice, shallot, celery seed, celery salt, anchovy paste, 2 teaspoons kosher salt, and 1 teaspoon pepper, in a small mixing bowl. Toss the celery with the dressing, and refrigerate for at least 1 hour, in order to allow the flavors to meld.
  3. Just before serving, top with parmesan shavings, celery leaves, and flat leaf parsley.

Serves 4-6.


  • While the salad should be dressed at least an hour before serving, it will only improve with more time, and makes a fine make-ahead salad — just top with Parmesan, celery leaves, and parsley before eating.
  • The thinner you can slice the celery, the better, so while a sharp knife works fine, we'd recommend using a mandoline if you have one, as it'll drastically reduce prep time and ensure more uniform slices.

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