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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Celery and Parmesan Salad (adapted from Ina Garten) Recipe

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This recipe for Celery and Parmesan Salad (adapted from Ina Garten) is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1/2 cup extra virgin olive oil
grated zest from 3 lemons
freshly squeezed lemon juice from3 lemons, a little more than ¼ cup
1 shallot, minced
1 teaspoon celery seed
¼ - ½ teaspoon ground celery seed
1/2 teaspoon anchovy paste
freshly ground black pepper
salt to taste, about 2 t.
1 t. black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4 ounces Parmesan cheese, grated
2/3 cup toasted walnuts, coarsely chopped
½ bunch flat-leaved parsley, finely chopped
Directions:
Directions:
Whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, ground celery seed, anchovy paste, 1 ½ teaspoons salt, and 1 teaspoon pepper.

Place the celery in a mixing bowl and toss it with 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, Ina Garten insists that this step makes a difference, and I have always done it.)

Add cheese, walnuts, and parsley. Mix well. Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

When ready to serve, top with more walnuts, parsley leaves, and shaved slivers of parmesan cheese, if desired.

 

 

 

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