Celery Stalk Salad with Parmesan and Anchovies

The sharp crunch of celery meets the richness of parmesan and the punch of anchovies. A touch of acidity binds everything for a side dish that wakes up the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 228
• Protein: 9 g
• Carbs: 3 g
• Fat: 21 g

Ingredients

• 1 piece Apium graveolens ( thinly sliced )
• 60 g Parmesan cheese ( in shavings )
• 4 piece European anchovy ( fillets chopped into paste )
• 2 tbsp Lime juice ( freshly squeezed )
• 4 tbsp Extra virgin olive oil
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained and roughly chopped )

Instructions

1. Celery preparation

   Wash the celery stalks. Remove the toughest strings with a peeler. Slice the stalks very thinly on the bias to obtain crunchy strips. Keep the small tender heart leaves.

2. Making the dressing

   Chop the anchovy fillets until they form a paste. In a bowl, dissolve a pinch of salt in the lemon juice, add the olive oil and the anchovy paste. Emulsify with a fork.

3. Assembly and finishing

   Mix the celery, chopped capers, and dressing. Using a peeler, make large parmesan shavings directly over the salad. Add the chopped flat-leaf parsley and the reserved celery leaves.

Chef's tips

• Use the celery heart, that's where the stalks are the most tender and least fibrous.
• Don't over-salt at the beginning, the parmesan and anchovies already bring a lot of salt.

Storage

Consume immediately to keep the crunch. Celery releases water if it sits too long in the dressing.