½ cup good olive oil
2 tsps grated lemon zest
¼ cup plus 1 tbsp freshly squeezed lemon juice (about 3 lemons)
2 tbsps minced shallots
1 tsp celery seed
½ tsp celery salt
½ tsp anchovy paste
2½ tsps kosher salt, divided
1 tsp freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4 ounces chunk aged Parmesan cheese
⅔ cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves
Additional salt and pepper to taste
At least one hour before you plan to serve the salad, whisk together the olive oil, lemon zest, ¼ cup of lemon juice, shallots, celery seed, celery salt, anchovy paste, salt, and pepper.
Place the celery in a mixing bowl and toss it with the remaining 1 tbsp of lemon juice and ½ tsp salt. Add enough dressing to moisten well. Cover and refrigerate for at least one hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt and pepper and serve immediately.