Celery and Artichoke Salad with Shavings of Parmigiano-Reggiano

Name: Celery and Artichoke Salad with Shavings of Parmigiano-Reggiano
Yield: serves 6
Ingredients: Freshly squeezed juice of 1 lemon; 6 firm small artichokes, no more than 3 inches wide; 8 to 12 tender celery stalks with leaves, from the inner part of the head (about 10 ounces); 1 1/2 tablespoons freshly squeezed lemon juice, or more to taste; 6 tablespoons extra-virgin olive oil; 3/4 teaspoon salt, or more to taste; A chunk of Parmigiano-Reggiano or Grana Padano*

December 14, 2011

Celery is often underappreciated as a principal salad ingredient. The inner stalks of the head have a wonderful freshness, flavor, and delicacy when thinly sliced. Here I’ve paired them with fresh baby artichoke slices in a salad with lots of bright, subtle flavors and all kinds of crunch. Shards of hard cheese—either Parmigiano-Reggiano or Grana Padano—lend even more complexity to the mix. Use only firm and very small artichokes for this: they should feel tight and almost squeak when you squeeze them, and they should have no choke.

Cooks' Note

*You’ll need only about 1/4 pound sliced but it is easier to shave off slices from a good-sized chunk of cheese

Recipe notes

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