Yields1 Serving
 ¼ cup extra virgin olive oil
 1 lemon, zest and juice
 1 lemon, juice only, divided
 1 small shallot, minced
 1 tsp celery seed
 ½ tsp celery salt
 ½ tsp anchovy paste
 salt and black pepper, to taste
 approx. 12 stalks celery + leaves, thinly sliced at an angle
 4 oz block raw/unpasteurized Parmesan cheese*
 ¼ cup toasted walnuts, coarsely chopped
 ½ bunch cilantro, leaves only
1

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, juice of 1 ½ lemons, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper.

2

Then, place the celery in a large bowl and toss it with the remaining juice of the leftover ½ lemon and ½ teaspoon salt (Ina says this is an important step and I must say – after making this, I 100% agree!). Add enough of the dressing in step one to the celery to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

3

When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, cilantro leaves, salt, and pepper and serve immediately.

NOTES:

  • You will probably only need to use about ¼ cup of the dressing, so you will have about ¾ cup leftover. It is GREAT on other salads or to use as a marinade for fish! So don’t let it go to waste!
  • You can sub a raw manchego (sheep’s milk) cheese if you cannot find raw parm.

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Ingredients

 ¼ cup extra virgin olive oil
 1 lemon, zest and juice
 1 lemon, juice only, divided
 1 small shallot, minced
 1 tsp celery seed
 ½ tsp celery salt
 ½ tsp anchovy paste
 salt and black pepper, to taste
 approx. 12 stalks celery + leaves, thinly sliced at an angle
 4 oz block raw/unpasteurized Parmesan cheese*
 ¼ cup toasted walnuts, coarsely chopped
 ½ bunch cilantro, leaves only

Directions

1

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, juice of 1 ½ lemons, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper.

2

Then, place the celery in a large bowl and toss it with the remaining juice of the leftover ½ lemon and ½ teaspoon salt (Ina says this is an important step and I must say – after making this, I 100% agree!). Add enough of the dressing in step one to the celery to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

3

When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, cilantro leaves, salt, and pepper and serve immediately.

Crunchy Celery Salad with Raw Parmesan