Lemon EVOO Celery and Parmesan Salad

Here is a wonderful addition to any summer time festivities. This delicious salad when paired with the Lemon EVOO creates a zesty accompaniment to any meal. We featured this salad for our Jazz on the patio event held the second weekend of August. Enjoy!

Lemon EVOO Celery and Parmesan Salad adapted from 2010, Barefoot Contessa

 Ingredients:

1/2 cup Lemon EVOO
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon 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 aged Parmesan cheese
2/3 cups toasted walnuts, coarsely chopped


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 1/3 teaspoon of salt. 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, then sprinkle with walnuts salt and pepper and serve immediately.