Celery-Parmesan Salad with Lemon-Anchovy Dressing

2 - 3
PersonalPoints™ per serving
Total Time
25 min
15 min


Uncooked celery

4 cup(s), very thin diagonally sliced

Fresh apple(s)

1 medium, red variety, unpeeled and cut into 1/4-inch matchstick strips

Fresh parsley

cup(s), firmly packed flat-leaf leaves


2 Tbsp, chopped fresh


1 item(s), grated zest and lemon juiced

Extra virgin olive oil

1 Tbsp

Dijon Mustard

2 tsp

Table salt

¾ tsp

Anchovy paste

½ tsp

Black pepper

¼ tsp

Parmesan cheese

1 oz, shaved (about 1/3 cup)


  1. Combine celery, apple, parsley, and chives in large bowl.
  2. To make dressing, whisk together lemon zest and juice, oil, mustard, salt, anchovy paste, and pepper in small bowl.
  3. Pour dressing over celery-apple mixture and toss until coated evenly. Divide salad evenly among 4 plates and top evenly with Parmesan shavings.
  4. Per serving: about 1 1/4 cups


Loaded with flavor and crunch, this salad is sure to become part of your recipe repertoire. Don’t hesitate to add the anchovy paste. You can’t taste it, but the anchovy adds complexity to the overall flavor. Anchovy paste is sold in small tubes, usually in the same aisle as canned tomato products.