Celery caesar salad

Delight in the crisp crunch of celery, tossed in a creamy caesar dressing. This classic salad is a harmony of flavors begging to be savored.

Ingredients:

• slices 2-inch-thick country-style bread, crusts removed, torn into bite-size pieces
• tablespoons olive oil, divided
• Kosher salt
• medium celery root (celeriac), peeled
• lemon
• large egg yolk
• garlic clove, peeled
• tablespoons fresh lemon juice
• oil-packed anchovy fillets, divided
• Freshly ground black pepper
• celery stalks, sliced in half lengthwise, thinly cut on a diagonal, plus about ½ cup celery leaves (from about 1 head of celery)
• ounces Parmesan, shaved

Instructions:

1. Heat the oven to 200 °C. Mix bread with 2 tablespoons of oil on a baking sheet with raised edges; add salt for flavor. Bake and stir occasionally until the bread turns golden brown and crispy, typically around 8 to 10 minutes; put the toasted bread cubes aside.
2. Cut the celery root into thin strips resembling matchsticks. Submerge them in a big bowl filled with water; squeeze the juice of a lemon into it (this will prevent the celery root from changing color).
3. Blend egg yolk, garlic, lemon juice, and 1 anchovy fillet in a blender until it becomes a smooth mixture. While the blender is on, pour in 3 tablespoons of oil slowly, then 1 and a half tablespoons of water, and the remaining 3 tablespoons of oil. Season the dressing with salt and pepper.
4. Get rid of the excess water from the celery root and mix it with regular celery in a large bowl. Finely chop the remaining 2 anchovy fillets and add them to the bowl along with celery leaves, Parmesan cheese, croutons, and dressing; mix well.
5. Preparation Tip: You can make the dressing up to 3 days beforehand. Just cover it and store it in the refrigerator.

Summary:

• Calories: 1542 kcal
• Fat: 132 g
• Protein: 38 g
• Carbs: 59 g
• Potassium: 1397 mg
• Magnesium: 131 mg