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.