Celery Salad with Parmesan and Anchovy
Ingredients
- 2 tablespoons fresh lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon Dijon mustard
- 1 tablespoon minced shallot
- 1 oil-packed anchovy, mashed into a paste
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head celery, ribs thinly sliced, leaves and tender tops roughly chopped
- 3 ounces parmesan cheese, shaved
- 1/2 cup fresh parsley leaves
- 1/3 cup pine nuts, toasted
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