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Celery Caesar Salad
4
Steps
- Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crisp, 8–10 minutes; set croutons aside.
- Thinly slice celery root into thin matchsticks. Place in a large bowl and add enough water to cover; squeeze in juice from lemon (this keeps the celery root from discoloring).
- Purée egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until smooth. With motor running, gradually drizzle in 3 Tbsp. oil, then 1½ Tbsp. water, followed by remaining 3 Tbsp. oil. Season dressing with salt and pepper.
- Drain reserved celery root and toss with celery in a large bowl. Chop remaining 2 anchovy fillets and add to bowl along with celery leaves, Parmesan, croutons, and dressing and toss to combine.
- Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.
