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
4 to 6
fresh lemon juice
oil-packed anchovy, mashed into a paste
extra-virgin olive oil
Kosher salt and freshly ground black pepper
head celery, ribs thinly sliced, leaves and tender tops roughly chopped
parmesan cheese, shaved
fresh parsley leaves
pine nuts, toasted
In This Recipe
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.
Add cheese, parsley, and pine nuts to salad and toss to combine; adjust seasoning and serve.