1/4 red onion, very thinly sliced
1 pound celery with leaves (about half a bunch)
3 oz soppressata salami, chunked or sliced
6 fresh basil leaves, torn into small pieces
Lemon zest from one large lemon
Juice from one large lemon
1-2 oz parmesan, shaved or shredded
1/2 tsp salt
Pepper to taste
1 tbsp olive oil
1. To mellow the raw bite of the onion, soak the slices in cold water for 10 minutes. Drain, pat dry, and put in a serving bowl.
2. Peel the tough, stringy fibers from the celery ribs. Slice celery very thinly on an angle, including the leaves.
3. Toss celery, salami, basil, parmesan, lemon zest, and lemon juice with onion. Season with salt and pepper to taste. Toss with olive oil.
NOTES: Serves 4. You don't have to use soppressata. I chose a different salami the second time and it was just as good. We shaved the parmesan on top the first time, but after using shredded mixed into the salad the second, decided we like that better. I also adjusted the olive oil lower to this 1 tbsp since the original recipe called for 1/3 cup and that would have totally weighed this down.