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Celery Parmesan Salad

I don’t even like celery but, I LOOOOOVE this salad!  AND Celery is a great source of Calcium, Fiber, Potassium, Vitamin A, Vitamin B6 and Vitamin C-which is COOL! Did I say mmmmmmmm?

 1/2 C. good olive oil

 2 t grated lemon zest

1/4 c +1T fresh squeezed lemon juice(3 lemons)

2 T minced shallots

1 t celery seed

1/2 t celery salt

1/2 t anchovy paste

1 1/2 t salt

1 t pepper

5 c thinly sliced celery hearts, celery and tender leaves included-slice very thin(about 12 stalks)

4 oz chunk aged parmesan cheese

2/3 c toasted walnuts coarsely chopped

-At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 c lemon juice, shallots celery seed, anchovy paste, 1 t salt and pepper.  Let rest so flavors can meld

-Place celery in a mixing bowl and toss it with the 1 T lemon juice and 1/2 t salt.  (even though these ingredients are in the dressing, believe me—this step makes a difference.)

-Add dressing to moisten well.  Cover add refrigerate for at least ah hour to allow the celery to crisp and the flavors to develop.

- When ready to serve, arrange the celery on a plate or bowl, shave the parmesan onto the celery with a vegetable peeler or paring knife, then sprinkle with walnuts and serve immediately.

I also like this salad with a bed of mixed greens underneath……mmmmm

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