Cook the Book: Celery and Parmesan Salad

Course Salads

Ingredients in this Recipe

1 teaspoon celery seed
1/2 cup good olive oil
1/2 teaspoon anchovy paste
1/2 teaspoon celery salt
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
2 teaspoons grated lemon zest
2/3 cup toasted walnuts, coarsely chopped
4 ounce chunk aged Parmesan cheese
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
Kosher salt and freshly ground black pepper
Whole flat leaf parsley leaves

See Full Recipe at Serious Eats