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Celery-Parmesan Salad with Lemon-Anchovy Dressing

2
Points®
Total Time
25 min
Prep
15 min
Serves
4
Difficulty
Easy

Ingredients

Celery

4 cup(s), chopped, very thin diagonally sliced

Apple

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

Fresh parsley

⅓ cup(s), firmly packed flat-leaf leaves

Chives

2 Tbsp, chopped fresh

Lemon

1 item(s), medium, 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

1⅓ oz, shaved (about 1/3 cup)

Instructions

  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

Notes

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.

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