zest of 1 meyer lemon
juice of 1 meyer lemon (1/3 C.)
1/2 C. flavorful olive oil
1/2 a small shallot, minced
1 tsp. salt
1/2 tsp. cracked black pepper
1 tsp. anchovy paste

1 bunch celery, sliced (6 C.)
1 C. toasted walnuts
1/4 C. shaved parmesan
1/4 C. pomegranate seeds
1/8 C. parsley leaves

To make the dressing, whisk all the dressing ingredients together for 30 seconds until emulsified. Pour the dressing all over the sliced celery and let sit for 1 hour. The celery will macerate and soften slightly. Move the celery salad to a serving plate with a slotted spoon (leaving behind any excess liquid), then sprinkle on the toasted walnuts, parmesan, pomegranate seeds, and parsley leaves. Enjoy!