Shaved Celery, Celery Root, and Radish Salad
- 3 anchovy fillets, rinsed, patted dry, minced, and mashed into a paste with the side of a knife (about 1 teaspoon)
- 1 tablespoon finely chopped shallot
- 4 1/2 teaspoons freshly squeezed lemon juice
- 4 1/2 teaspoons champagne vinegar
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- 6 inner, lighter green celery stalks
- 1 small celery root, also known as celeriac, peeled and quartered
- 1 bunch radishes, ends trimmed
- 1/3 cup extra-virgin olive oil
- Salt
- 2 tablespoons capers
- 2 tablespoons celery leaves (from within the celery bunch), coarsely chopped (optional)
- 2 tablespoons fresh Italian parsley leaves, coarsely chopped
- 1 (3-ounce) chunk Parmesan cheese, shaved with a vegetable peeler
- Produce
- Celery (2 tablespoons)
- Celery root, small (1)
- Italian parsley, fresh leaves (2 tablespoons)
- Radishes (1 bunch)
- Shallot (1 tablespoon)
- Seafood
- Anchovy, fillets (3)
- Condiments
- Capers (2 tablespoons)
- Champagne vinegar (4 1/2 teaspoons)
- Cooking & Baking
- Black pepper, freshly ground (1/8 teaspoon)
- Olive oil, extra-virgin (1/3 cup)
- Salt (1)
- Drinks
- Lemon juice, freshly squeezed (4 1/2 teaspoons)
- Dairy
- Parmesan cheese (1 (3-ounce) chunk)
- Other
- 6 inner, lighter green celery stalks
Preparation
Read recipe preparation on chow.com
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Published July 19, 2011 (1 year ago).
1 person saved this recipe.
