Recipes
Carla Lalli Music’s Sorry, I Like Celery
All the flavors of a Caesar salad are here: garlic, anchovy, Parm, and olive oil, in quite outgoing proportions. The difference between this and a more textbook Caesar is not only that I’ve swapped out the romaine for fantastically crunchy celery, but also that this dressing is more of a free-flowing vinaigrette that coats every slice. Instead of croutons, there are tender, salty olives and vinegary peppers.
Makes 4 to 6 servings
Image Credits
Photo by Gentl & Hyers
ingredients
- 3 anchovy fillets packed in oil, drained
- 2 garlic cloves
- Kosher salt; freshly ground pepper
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- ½ teaspoon Aleppo pepper
- 10 Castelvetrano olives
- 6 piparra peppers
- 1 bunch celery (1 pound)
- 2 ounces Parmigiano
- ½ cup parsley leaves and tender stems
Method
- In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.) Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
- Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
Divider
Reprinted from That Sounds So Good by Carla Lalli Music. Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.Links
| Image |
 |
| Button | BUY THE BOOK |
| Description | We'd love for you to order from your favorite bookstore! If you order from our shop, please note, some of the items we link to may earn us a small commission. |
