Shaved Celery, Celery Root, and Radish Salad

Name: Shaved Celery, Celery Root, and Radish Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, rinsed, patted dry, minced, and mashed into a paste with the side of a knife (about 1 teaspoon); 0 teaspoons freshly ground black pepper, plus more as needed; 2 Tbsps capers; 1 small celery root, also known as celeriac, peeled and quartered; 5 teaspoons champagne vinegar; 4 servings Kosher salt; 5 teaspoons freshly squeezed lemon juice; 79 milliliters extra-virgin olive oil; 85 grams Parmesan cheese, shaved with a vegetable peeler; 2 Tbsps fresh Italian parsley leaves, coarsely chopped; 1 bunch radishes, ends trimmed; 1 Tbsp finely chopped shallot; 6 inner, lighter-green celery stalks

Shaved Celery, Celery Root, and Radish Salad is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 323 calories, 11g of protein, and 24g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of anchovy, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place the anchovy paste, shallot, lemon juice, vinegar, and pepper in a small, nonreactive bowl, whisk to combine, and let sit for about 10 minutes. Meanwhile, very thinly slice the celery stalks, celery root, and radishes and place in a large bowl.When the anchovy mixture is ready, slowly drizzle in the oil, whisking continuously, until all of the oil is incorporated. Season with salt and additional pepper as needed.

Ingredients you will need

Anchovy Paste