"Cheri" > wrote in message
...
>
> I saw Ina Garten make this a few months ago, and made it again today. I
> really like it. I did buy the already cleaned and packaged celery stalks
> so there were no leaves and peeled them before slicing. I think it's
> really refreshing on these warmer days.
>
> 1/2 cup good olive oil
> 2 teaspoons grated lemon zest
> 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
> 2 tablespoons minced shallots
> 1 teaspoon celery seed
> 1/2 teaspoon celery salt
> 1/2 teaspoon anchovy paste
> Kosher salt and freshly ground black pepper
>
> 5 cups thinly sliced celery hearts, tender leaves included, sliced on an
> angle (about 12 stalks)
> 4-ounce chunk aged Parmesan cheese
> 2/3 cup toasted walnuts, coarsely chopped
> Whole flat-leaf parsley leaves
>
> Directions
>
>
> At least 1 hour before you plan to serve the salad, whisk together the
> olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed,
> celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place
> the celery in a mixing bowl and toss it with the remaining 1 tablespoon of
> lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are
> in the dressing, believe me-this step makes a difference.) 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, 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.

This is good! I did make it minus the anchovy and cheese. I did put the
cheese on what I served to Angela and my husband but of course they didn't
like it. But I loved it! Must get more celery and make it again.