Celery-Parmesan Salad with Lemon-Anchovy Dressing
4 cup(s), very thin diagonally sliced
1 medium, red variety, unpeeled and cut into 1/4-inch matchstick strips
⅓ cup(s), firmly packed flat-leaf leaves
2 Tbsp, chopped fresh
1 item(s), grated zest and lemon juiced
extra virgin olive oil
1⅓ oz, shaved (about 1/3 cup)
- Combine celery, apple, parsley, and chives in large bowl.
- To make dressing, whisk together lemon zest and juice, oil, mustard, salt, anchovy paste, and pepper in small bowl.
- Pour dressing over celery-apple mixture and toss until coated evenly. Divide salad evenly among 4 plates and top evenly with Parmesan shavings.
- Per serving: about 1 1/4 cups