- 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
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.