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Celery and Artichoke Salad with Shavings of Parmigiano-Reggiano

Celery is often underappreciated as a principal salad ingredient. The inner stalks of the head have a wonderful freshness, flavor, and delicacy when thinly sliced. Here I’ve paired them with fresh baby artichoke slices in a salad with lots of bright, subtle flavors and all kinds of crunch. Shards of hard cheese—either Parmigiano-Reggiano or Grana Padano—lend even more complexity to the mix. Use only firm and very small artichokes for this: they should feel tight and almost squeak when you squeeze them, and they should have no choke.

Cooks' Note

*You’ll need only about 1/4 pound sliced but it is easier to shave off slices from a good-sized chunk of cheese

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