Name: Celery Caesar Salad
Total time: 30 min
Ingredients: 1 tablespoon plus ½ cup extra-virgin olive oil , divided; 6 tablespoons panko bread crumbs; ¾ teaspoon table salt , divided; 1 large egg yolk; 3 garlic cloves , chopped coarse; 6 anchovy fillets , chopped coarse; 2 tablespoons lemon juice; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; ¼ teaspoon pepper; 2 ounces Parmesan cheese , grated (1 cup), divided; 1 head celery (about 1½ pounds, or 12 ribs), plus ½ cup celery leaves

Why This Recipe Works

This refreshing and robust salad, inspired by a popular appetizer at Coppa restaurant in Boston, is a perfect foil to meaty pastas, slices of pizza, or rich chicken cutlets. In our version, crunchy celery is enveloped in a potent Caesar dressing, which gets its punch from an abundance of anchovies, fresh garlic, and flavor boosters like Dijon and Worcestershire. We kept the dressing fairly thick so that it could cling to each slice of celery, even after the vegetable began to exude liquid. To achieve this, we built the dressing directly in a blender for an extra-thick emulsion. We also folded in a generous amount of Parmesan cheese, which further tightened up the mixture and added sharp flavor. For plating, we were after light, fluffy height to counter the weight of water-heavy celery: We sliced the celery at a dramatic angle for thin, stackable shavings and layered a shower of Parmesan and breadcrumbs between each layer.

Before You Begin

Use a rasp grater to grate the Parmesan. We prefer including celery leaves for texture, but if your celery bunch does not contain leaves, you can omit them. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Heat 1 tablespoon extra-virgin olive oil in 10-inch skillet over medium heat until shimmering. Add 6 tablespoons panko bread crumbs and cook, stirring frequently, until golden brown, about 4 minutes. Off heat, stir in ¼ teaspoon table salt. Transfer panko to plate to cool.

Process 1 egg yolk, 3 coarsely chopped garlic cloves, 6 coarsely chopped anchovy fillets, 2 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, 2 teaspoons Dijon mustard, ¼ teaspoon pepper, and remaining ½ teaspoon salt in blender until smooth, about 30 seconds. With blender running, slowly add remaining ½ cup oil until emulsified. Transfer dressing to large bowl and whisk in ½ cup grated Parmesan cheese until fully incorporated.

Slice 12 celery ribs ⅛ inch thick on bias into approximate 2½-inch lengths. Add celery ribs and ½ cup celery leaves to dressing and toss to combine. Transfer half of salad to serving platter and sprinkle with ¼ cup grated Parmesan and 3 tablespoons panko. Top with remaining celery mixture and sprinkle with remaining ¼ cup grated Parmesan and 3 tablespoons panko. Serve.