New This Month

Romaine, Celery, and Parmesan Salad


  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground pepper
  • 8 to 10 celery stalks, strings removed, sliced crosswise very thinly
  • 12 to 14 romaine lettuce leaves, torn into bite-size pieces
  • 1/2 cup fresh flat-leaf parsley, leaves
  • 2 1/2-ounce chunk Parmesan cheese


  1. In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.

  2. Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.

  3. To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.

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