Celery and soppressata salad with lemon

Discover a zesty fusion of celery and soppressata in this invigorating salad, infused with a burst of refreshing lemon flavor. Elevate your taste buds!

Ingredients:

• 1/4 medium red onion, very thinly sliced
• 450g celery (about half a bunch), with leaves
• 90g soppressata salami, in a chunk or sliced (see ShopSmart, below)
• 6 fresh basil leaves, torn into small pieces
• 2 teaspoons finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 to 2-ounce wedge Parmigiano-Reggiano cheese

Instructions:

1. To reduce the sharp flavor of the onion, immerse the slices in cold water for 10 minutes, then drain, gently dry, and transfer them to a serving bowl. 
2. Remove the tough, fibrous strings from the celery stalks. Thinly slice the celery and some of the inner leaves at a slanted angle. If you have a solid piece of soppressata, chop it into small cubes; if it's in slices, slice them into thin strips. Combine the celery, soppressata, basil, lemon zest, and lemon juice with the onion. Season with salt and a good amount of pepper. Mix the salad with the olive oil. 
3. Distribute the salad evenly among 4 serving plates. Use a vegetable peeler to create large, delicate shavings of Parmigiano-Reggiano over each portion and serve promptly.  

Summary:

• Calories: 1158 kcal
• Fat: 110 g
• Protein: 34 g
• Carbs: 10 g
• Potassium: 657 mg
• Magnesium: 53 mg