Celery caesar salad

Indulge in the crispness of celery combined with the creamy, tangy Caesar dressing. A perfect blend of flavors for a refreshing and satisfying salad.

Ingredients:

• slices thick country-style bread, torn into bite-size pieces
• tablespoons olive oil
• Kosher salt
• large egg yolk
• anchovy fillet, chopped
• small garlic clove, chopped
• tablespoon fresh lemon juice
• teaspoons white wine vinegar
• teaspoon Dijon mustard
• cup vegetable oil
• Freshly ground black pepper
• ounce Parmesan, grated (about ⅓ cup), plus shaved for serving
• romaine hearts, leaves separated
• celery heart stalks, thinly sliced, plus all leaves
• large celery root (celeriac), peeled, cut into matchsticks

Instructions:

1. Preheat the oven to 400°F. Combine bread with olive oil on a baking sheet with edges, pressing it to soak up the oil; season with salt. Bake, stirring halfway, until browned and crunchy, for about 5–10 minutes. Allow the croutons to cool.
2. In a blender, mix together egg yolk, anchovy, garlic, lemon juice, vinegar, and mustard until creamy. While the blender is running, slowly pour in vegetable oil, blending until the mixture thickens. The dressing should have a pourable consistency (add a splash or two of water to dilute, if necessary).
3. Place the dressing into a large bowl that can accommodate the salad and season it with salt and pepper. Stir in grated Parmesan cheese. Add romaine lettuce, celery stems and leaves, and celery root; mix to cover them with dressing.
4. Present the salad with croutons and shaved Parmesan on top.
5. PREP AHEAD: You can prepare the dressing up to 2 days beforehand. Cover and refrigerate. Bring to room temperature before serving.

Summary:

• Calories: 1481 kcal
• Fat: 107 g
• Protein: 45 g
• Carbs: 99 g
• Potassium: 5082 mg
• Magnesium: 292 mg