• Source: Emeril's Table: Chef's Tricks of the Trade

Celery-parmesan Salad

Ingredients

• 4 to 5 ribs celery
• 1/2 pound mortadella, cut into 1/4-inch cubes
• 3 tablespoons truffle oil
• Juice of 1/2 lemon
• Salt and freshly ground pepper
• 1/4 pound Parmigiano-Reggiano cheese, shaved into thick slices
• Fresh basil leaves, for garnish

Instructions

Serves 2 to 4

Peel celery ribs and thinly slice using a mandoline. In a large bowl, combine celery, mortadella, oil, and lemon juice. Toss and season with salt and pepper. Transfer to a serving platter. Garnish with Parmigiano and basil leaves.