- 4 stalks celery, thinly sliced, plus 1/4 cup celery leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
- kosher salt and freshly ground black pepper
- 1 ounce Parmesan, shaved
- Toss the celery, celery leaves, oil, lemon zest and juice, and ¼ teaspoon each salt and pepper in a medium bowl. Gently toss in the Parmesan. Serve cold or at room temperature.