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Prep time
20 minutes
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Serves
4 to 6
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
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Ingredients
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2 tablespoons
fresh lemon juice
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1 teaspoon
sumac
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1/2 teaspoon
Dijon mustard
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1 tablespoon
minced shallot
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1
oil-packed anchovy, mashed into a paste
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1/3 cup
extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1
head celery, ribs thinly sliced, leaves and tender tops roughly chopped
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3 ounces
parmesan cheese, shaved
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1/2 cup
fresh parsley leaves
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1/3 cup
pine nuts, toasted
Directions
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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.
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Add cheese, parsley, and pine nuts to salad and toss to combine; adjust seasoning and serve.
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