Celery Salad with Anchovy Dressing

This salad has a great crunchy texture and lots of rich flavor, thanks to the salty depth of the anchovy dressing. Celery is packed with vitamin C, vitamin K, potassium, and fiber, so while this is a simple dish, it’s loaded with nutrition.

Yield: Serves 2 to 4

Author: The Kitchen Commune

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Celery Salad with Anchovy Dressing

gluten-free, grain-free, dairy-free, paleo, egg-free, soy-free, nightshade-free, nut-free

Ingredients

• 3 oil-packed anchovy fillets plus 1 tablespoon anchovy oil, finely chopped
• Kosher sea salt
• 3 tablespoons finely chopped shallot
• Zest and juice of 1 small lemon
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 1 (1-pound) bunch celery, ¼-inch thick slices cut diagonally (including tender inner leaves)
• Large handful roughly chopped parsley leaves

Instructions

1. In the bottom of a large bowl, add the anchovies, sprinkle a little salt over them, and mash with a fork. Add the shallots, lemon zest and juice, black pepper and whisk together. Set aside for 10 minutes to macerate. While whisking, add the anchovy oil and olive oil in slowly, then whisk until well combined.
2. Add the celery and parsley to the bowl and toss gently with a large spoon or rubber spatula until well coated.
3. Serve immediately.