Shaved Celery, Celery Root, and Radish Salad

Ingredients

• 3 fillet anchovy dry with the side of a knife ( 1 teaspoon) minced rinsed mashed
• 0.1 teaspoon pepper black as needed freshly ground plus more
• 2 tablespoons capers 
• 1 small celery root peeled quartered
• 4.5 teaspoons champagne vinegar 
• 4 servings kosher salt 
• 4.5 teaspoons juice of lemon freshly squeezed
• 0.3 cup olive oil extra virgin extra-virgin
• 3 ounce parmesan shaved with a vegetable peeler chunk
• 2 tablespoons parsley fresh italian coarsely chopped
• 1 bunch radishes ends trimmed
• 1 tablespoon shallots finely chopped

Equipment

• bowl
• whisk

Directions

1. Place the anchovy paste, shallot, lemon juice, vinegar, and pepper in a small, nonreactive bowl, whisk to combine, and let sit for about 10 minutes. Meanwhile, very thinly slice the celery stalks, celery root, and radishes and place in a large bowl.When the anchovy mixture is ready, slowly drizzle in the oil, whisking continuously, until all of the oil is incorporated. Season with salt and additional pepper as needed.
2. Pour the dressing over the vegetables and toss to combine. Taste and season with salt and pepper as needed.
3. Transfer the salad to a large serving plate and arrange in an even layer.
4. Sprinkle with the capers, celery leaves (if using), parsley leaves, and Parmesan and serve.