Cook the Book: Celery and Parmesan Salad

Name: Cook the Book: Celery and Parmesan Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 1 liters thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks); 1 teaspoons celery salt; 1 teaspoon celery seed; 1 leave Whole flat-leaf parsley; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters freshly squeezed lemon juice (3 lemons); 2 teaspoons grated lemon zest; 118 milliliters good olive oil; 113 grams aged Parmesan cheese; 2 Tbsps minced shallots; 158 milliliters toasted walnuts, coarsely chopped

Cook the Book: Celery and Parmesan Salad is a gluten free, primal, and pescatarian main course. This recipe serves 4. One portion of this dish contains approximately 14g of protein, 47g of fat, and a total of 509 calories. If you have walnuts, aged parmesan cheese, celery salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

At least 1 hour before you plan to serve the salad, whisk togetherthe olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celeryseed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoonpepper.

Ingredients you will need

Anchovy Paste

Celery Salt

Lemon Juice

Lemon Zest

Olive Oil

Shallot

Salt

Equipment you will use

Whisk

Place the celery in a mixing bowl and toss it with theremaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt.(Even though these ingredients are in the dressing, believe me—this step makes a difference.)

Ingredients you will need

Lemon Juice

Celery