6 cups of celery hearts thinly sliced (leaves included).
½ cup of toasted pecans chopped
Pecorino cheese, for serving
Instructions
At least one hour before you plan on serving the salad, in a small bowl, whisk together the olive oil, ⅓ cup of lemon juice, shallots, anchovy paste, 2 teaspoons salt, and black pepper.
Place the celery in a large mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and ¾ teaspoon of salt. Add enough of the dressing to moisten the celery, toss well to combine.
When ready to serve, transfer the salad to a platter and sprinkle with pecans, a few grinds of black pepper and desired amount of shaved Pecorino cheese. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/celery-salad-with-pecans-and-pecorino/