Celery Hail to Caesar

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"Who said celery can't be its own unique side dish. Here celery is transformed in the spirit of Caesar."

Original recipe yields 4-6 servings


  • Serving Size: 1 (169.5 g)
  • Calories 198.3
  • Total Fat - 17.2 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 7.9 mg
  • Sodium - 310 mg
  • Total Carbohydrate - 7.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3 g
  • Protein - 5.2 g
  • Calcium - 193.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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 Parmigiana 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 Parmesan over, drizzle with dressing, and top with a few more grinds of black pepper. Enjoy!

Tips & Variations

No special items needed.