Vegetable

Celery Salad with Parmesan and Anchovy

October 14, 2019
Photo by Riley Wofford
Author Notes

Use an entire head of celery - stalks, leaves, and all - to make a simple salad with parmesan, toasted pine nuts, and lemon-sumac vinaigrette. —Riley Wofford

  • Prep time 20 minutes
  • Serves 4 to 6
Ingredients
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sumac
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon minced shallot
  • 1 oil-packed anchovy, mashed into a paste
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 head celery, ribs thinly sliced, leaves and tender tops roughly chopped
  • 3 ounces parmesan cheese, shaved
  • 1/2 cup fresh parsley leaves
  • 1/3 cup pine nuts, toasted
In This Recipe
Directions
  1. In a large bowl, whisk together lemon juice, sumac, mustard, shallot, and anchovy. Gradually whisk in oil until thick and emulsified; season with salt and pepper. Add celery and toss to coat; season with salt and pepper. Cover and chill to allow flavors to meld, about 1 hour.
  2. Add cheese, parsley, and pine nuts to salad and toss to combine; adjust seasoning and serve.

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