Marinated Celery Salad With Chickpeas And Parmesan Recipes
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
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- Whisk together vinegar, salt, pepper, mustard, and maple syrup in a large bowl; add garlic and let mixture stand briefly to infuse with the garlic flavor. Gradually stream in oil, whisking quickly and constantly, until mixture emulsifies.
- Add chickpeas, celery, and scallions to bowl; toss to evenly coat with vinaigrette. Cover and refrigerate until flavors meld, ideally overnight, but at least 2 hours.
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