This crisp, fresh salad has thinly sliced vegetables that are quickly tossed in a vinaigrette. Consider using other vegetables: peeled artichoke, jicama, fennel, or cucumber.
Game plan: This salad benefits from sitting out for a few minutes, making it perfect for a tailgate or picnic.
This recipe was featured as part of our story on How to Troubleshoot Your Salad.| by Jill Santopietro
- 1Place the anchovy paste, shallot, lemon juice, vinegar, and pepper in a small, nonreactive bowl, whisk to combine, and let sit for about 10 minutes. Meanwhile, very thinly slice the celery stalks, celery root, and radishes and place in a large bowl.
- 2When the anchovy mixture is ready, slowly drizzle in the oil, whisking continuously, until all of the oil is incorporated. Season with salt and additional pepper as needed.
- 3Pour the dressing over the vegetables and toss to combine. Taste and season with salt and pepper as needed. Transfer the salad to a large serving plate and arrange in an even layer. Sprinkle with the capers, celery leaves (if using), parsley leaves, and Parmesan and serve.