Zuni-Inspired Celery Sticks

 

3 large celery sticks

One 2¼-ounce (64 g) piece of Parmesan

3 small or 1½ large anchovies

4 pitted kalamata olives

2 tsp. extra-virgin olive oil

2 tsp. mayonnaise

1 big lemon wedge

¾ tsp. yuzu kosho (optional)

Flat-leaf parsley, for garnish

 

Trim the ends of the celery sticks and use a vegetable peeler to remove the outer skin and strings, then cut each stick in half widthwise to make shorter lengths. Grate the Parmesan on a box grater (you should have about a lightly packed cup). Mince the anchovies and two of the olives, then combine them in a small bowl with the Parmesan, olive oil, and mayonnaise. Squeeze in the juice from the lemon wedge and add the yuzu kosho, if using, then mash the ingredients with the back of a fork so that everything kind of holds together. (If you have a few minutes, refrigerating the mixture will help it stick together.) Fill the celery sticks with the cheese mixture, then chop the remaining two olives and use them and the parsley to garnish. Bulk Up the Plate: Since this is basically built like an old-school steakhouse bar snack, pair it with other bar nibbles like good-quality potato chips and a bowl of spiced nuts