I watch food network all the time. I even watch it at the gym. Yes I do.
This past weekend I watched the Barefoot Contessa whip up her Italian inspired celery and parmesan salad. I took a nod from this great lady & made this for dinner. I added some spinach for a little extra green-age.
- 1/2 cup 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 (if you can't find this in the store use about 3-4 anchovy filets in oil plus some additional salt)
- 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
- 2 cups baby spinach
Make it! (via Barefoot Contessa's Celery & Parmesan Salad)
- 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. (I skipped mincing & blended some roughly chopped shallots, anchovy filets plus 1/4 teaspoon of salt in a food processor to substitute the anchovy paste).
- 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, 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, lay down a bed of spinach.
- Arrange the celery on top of the spinach, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.