Ingredients
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2 tbsp fresh lemon juice (from 1 large lemon)
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1/2 cup light mayonnaise
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1 tbsp Dijon mustard
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3 tbsp olive oil
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4 tbsp grated Parmesan cheese, divided
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2 tsp anchovy paste (optional)
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1 medium clove garlic
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1 bunch celery
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2 green onions, finely chopped
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1 cup finely chopped parsley
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1/4 cup finely chopped mint
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1/2 cup chopped cashews, toasted if desired
Steps
1
To a large serving bowl, add the lemon juice, mayonnaise, mustard, oil, 2 tbsp Parmesan cheese, and anchovy paste (if using). Using a microplane, finely grate garlic into bowl. Whisk until combined.
2
Trim ends of the celery. Thinly slice celery on the bias, including the celery leaves. To the bowl, add celery, green onions, parsley, and mint. Season with salt and pepper to taste. Toss with dressing. Serve or refrigerate until ready to serve. Garnish with remaining 2 tbsp Parmesan and cashews to serve.
