Directions:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.67 Kcal (2301 kJ) | ||
| Calories from fat | 434.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.27g | 74% | |
|---|---|---|---|
| Cholesterol | 23.92mg | 8% | |
| Sodium | 944.69mg | 39% | |
| Potassium | 176.1mg | 4% | |
| Total Carbs | 16.92g | 6% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 15.85g | 32% | |
| Vitamin C | 36.4mg | 61% | |
| Iron | 1.3mg | 7% | |
| Calcium | 472.9mg | 47% | |
| Amount Per 100 g | |||
| Calories | 138.37 Kcal (579 kJ) | ||
| Calories from fat | 109.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 74% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 8% | |
| Sodium | 237.82mg | 39% | |
| Potassium | 44.33mg | 4% | |
| Total Carbs | 4.26g | 6% | |
| Sugars | 1.09g | 17% | |
| Dietary Fiber | 1.92g | 30% | |
| Protein | 3.99g | 32% | |
| Vitamin C | 9.2mg | 61% | |
| Iron | 0.3mg | 7% | |
| Calcium | 119.1mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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