Celery Salad with Lemon-Parmesan Vinaigrette

Ingredients

• 1 lb celery (Thinly sliced on the bias; tender inner leaves may be reserved for garnish)
• 1 small shallot (Thinly sliced)
• 0.25 cup extra-virgin olive oil (For the vinaigrette)
• 3 tbsp lemon juice (Freshly squeezed)
• 0.5 cup Parmesan cheese (Finely grated)
• 0.25 cup flat-leaf parsley (Chopped; add just before serving to keep it bright and fresh)
• kosher salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Trim the celery, reserving a few tender leaves if desired. Slice the stalks thinly on the bias and place them in a large bowl. Thinly slice the shallot and add it to the bowl.

2. 2

   In a small bowl, whisk together the lemon juice, olive oil, and finely grated Parmesan until combined. Season with kosher salt and black pepper to taste.

3. 3

   Pour the vinaigrette over the celery and shallot and toss thoroughly so the vegetables are evenly coated.

4. 4

   Let the salad stand at room temperature for 15 minutes. This mellows the raw sharpness of the shallot and allows the celery to absorb the seasoning.

5. 5

   If making the salad ahead, cover and refrigerate it for up to 2 hours. Add the chopped parsley just before serving and toss again. Garnish with reserved celery leaves, if using.

Notes

The accessible page excerpt does not include the member-only ingredient list or method, so quantities have been reconstructed from the dish description and are lower-confidence estimates. The source specifically advises allowing the salad to stand for 15 minutes, adding parsley just before serving, and scaling the recipe by one-half or doubling it for a crowd.

Nutrition per serving

• salad
• side dish
• vegetarian
• no-cook
• gluten-free
• holiday
• Thanksgiving
• make-ahead