Crunch, Crunch, Crunch

After weeks of soupy, stewy foods (recently: beef goulash, curried lentils, Asian vegetable soup, veggie chili), I had a craving for something crunchy. And green. And -- dare I say it -- springlike.

Celery Salad fit the criteria. You can find all manner of recipes for celery-based salads on the Internet, but one I like pairs sliced celery with shallots, Parmesan cheese, and a lemony vinaigrette. It has a nice bite along with the crunch.

Celery Salad
(from The Boston Globe)

1 tsp finely grated lemon zest
1.5 Tbsp lemon juice
1 medium shallot, finely chopped
1/2 tsp salt
black pepper to taste
3 Tbsp extra-virgin olive oil
1.5 pounds celery (about 9 large stalks), trimmed and thinly sliced; leaves reserved and finely chopped
1/2 cup shaved Parmesan cheese (divided use)
2 Tbsp finely chopped parsley

In a large bowl, mix lemon zest, lemon juice, shallot, salt, and black pepper. Whisk in the olive oil.

Add the celery slices and leaves, half of the cheese, and the parsley. Toss gently to coat.

Taste the salad and adjust the seasonings if necessary. Garnish with the remaining cheese and serve. Serves 6.