Name: Celery Caesar Salad
Yield: 4 Servings
Ingredients: 2 slices thick country-style bread, torn into bite-size pieces; 2 tablespoons olive oil; Kosher salt; 1 large egg yolk; 1 anchovy fillet, chopped; 1 small garlic clove, chopped; 1 tablespoon fresh lemon juice; 1½ teaspoons white wine vinegar; ½ teaspoon Dijon mustard; ¼ cup vegetable oil; Freshly ground black pepper; 1 ounce Parmesan, grated (about ⅓ cup), plus shaved for serving; 2 romaine hearts, leaves separated; 8 celery heart stalks, thinly sliced, plus all leaves; ¼ large celery root (celeriac), peeled, cut into matchsticks

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Alex Lau

Look for celery root that is firm—not spongy—at the bottom end.

Recipe notes