A refreshing and savory salad perfect for a light lunch or as a side dish, featuring crisp celery, anchovy-garlic dressing, and crunchy croutons.
30 minutes
A refreshing and savory salad perfect for a light lunch or as a side dish, featuring crisp celery, anchovy-garlic dressing, and crunchy croutons.
Celery, cut into bite-sized pieces
0 lb
Anchovy Fillets, minced
each
Garlic Clove, minced
each
Parmigiano Reggiano Cheese, freshly grated
cups
to taste
each
to taste
to taste
Torn Croutons
cups
1. Soak Celery
Cut the celery into bite-sized pieces, including some inner stalks and leaves if possible. Place the celery in a bowl of ice water and let it soak for 20 minutes to ensure it becomes exceptionally crisp.
2. Prepare Dressing
In a medium bowl, combine the minced anchovy fillets, minced garlic, and ½ cup of freshly grated Parmigiano-Reggiano cheese. Drizzle in extra-virgin olive oil and use the back of a spoon to mash the ingredients into a coarse paste.
3. Drain and Dry Celery
After soaking, drain the celery thoroughly and spin it dry using a salad spinner. Transfer the celery to a medium bowl.
4. Combine Dressing and Celery
Squeeze the juice of half a lemon over the mashed anchovy mixture and add freshly ground black pepper. Pour the dressing over the celery and toss until well-coated. Adjust seasoning with kosher salt, more lemon juice, additional Parmigiano-Reggiano, or pepper as needed.
5. Add Croutons and Serve
Gently fold in the torn croutons, ensuring they are evenly distributed. Sprinkle extra Parmigiano-Reggiano on top and drizzle with a little more olive oil. Serve immediately.
Use shaved Brussels sprouts as the base, add in roasted butternut squash cubes, and switch the dressing to a balsamic vinaigrette with a hint of maple syrup. Top with toasted pecans and dried cranberries.
Use a Caesar-like dressing with anchovy, garlic, lemon, and Parmesan. Optional Add-ins
Replace celery with a mix of cucumber, red bell pepper, and red onion. Add Kalamata olives and feta cheese, and use red wine vinegar in the dressing. Omit anchovies for a vegetarian version, and add extra herbs like oregano and mint.
Replace celery with thinly sliced fennel, shaved Brussels sprouts, or a combination of crisp lettuce varieties for a different texture and flavor profile.
Replace anchovy-garlic dressing with a blend of soy sauce, sesame oil, rice vinegar, and a touch of honey. Optional Add-ins
Choose fresh, crisp celery with bright green leaves and high-quality anchovies packed in olive oil for a more tender and flavorful salad.
Use a good extra virgin olive oil base, finely minced garlic, and mashed anchovies for a balanced anchovy-garlic dressing.
Remove the tough outer strings with a vegetable peeler and slice the celery thinly on a diagonal for better dressing adherence and visual appeal.
Consider a squeeze of fresh lemon juice or a sprinkle of lemon zest, and maybe a dusting of freshly grated cheese for extra flavor.
Soak sliced celery in ice water for 15 to 20 minutes to enhance crispness, then dry well before dressing.
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