Puntarelle-ish Celery Salad Recipe

Puntarelle-ish Celery Salad

Twist on a classic

Crunchy, spicy, slightly bitter, and creamy—it is all here.

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Ingredients

1/2 pound celery | leaves reserved

6 oil-packed anchovies | minced

2 garlic cloves | minced

1/2 cup parmesan cheese | plus more for serving

olive oil

juice of 1/2 a lemon

salt

pepper

croutons or toasted day-old bread

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Instructions

Step 0a

If you are going to use some day-old bread for this recipe, go ahead and make some rustic croutons. Slice your bread, and toast until almost golden and pretty dried out. Take a clove of garlic and grate it across the slices. Break into mouth manageable chunks.

Step 1

Cut the celery stalks into thin long pieces by cutting the stem diagonally. Chop the leaves keeping them separate and reserved to the side. Place celery in a bowl of ice water and soak for at least 20 minutes. Drain from the bowl and use a salad spinner to get it completely dry.

Step 2

Meanwhile, in a bowl, add the anchovies, garlic, parmesan, and olive oil and mash thoroughly to make a thick paste. Add the lemon juice, salt, and pepper.

Step 3

Add the celery to the mixture and toss thoroughly. Add some of the celery leaves. Taste. Add more salt or lemon if necessary.

Step 4

Add the croutons. Toss the salad again. Finish with a nice shower of parmesan cheese and a drizzle of olive oil. Serve immediately. Enjoy.