Celery Stalk Salad with Parmesan and Anchovies
Ingredients
- 1 pcApium graveolens (thinly sliced)
- 60 gParmesan cheese (in shavings)
- 4 pcEuropean anchovy (fillets chopped into paste)
- 2 tbspLime juice (freshly squeezed)
- 4 tbspExtra virgin olive oil
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained and roughly chopped)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to keep the crunch. Celery releases water if it sits too long in the dressing.
