Celery & Marcona Almond Salad

By [e-mail]

Ingredients

• 1/2 C Marcona almonds, coarsely chopped
• 1 1/2 T lemon juice
• Kosher salt & pepper
• 2 T olive oil
• 6 large ribs of celery sliced 1/2" thick
• 1 4oz chunk Parmesan cheese

Preparation

Step 1

Heat oven 350. Bake almonds on small rimmed baking sheet, 2 9-11 min. Set aside.

Combine lemon juice, 3/4 t salt & pepper in large bowl. Slowly whisk in olive oil. Toss with celery & celery leaves.

Finely grate 1/3 C Parmesan into salad. Add half of almonds & toss. Season to taste with salt & pepper & additional lemon juice.

Sprinkle with additional almonds & 4-5 curls of shaved Parmesan