Watercress and Celery Salad | Emerils.com

Ingredients

• 3 large ribs celery, peeled top to bottom with a vegetable peeler, removing all fibrous strings
• 1/2 small red onion, thinly sliced
• 4 ounces (1 bag or 2 bunches) watercress, stems trimmed
• 1/4 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon nonpareil capers (not salt-packed; do not drain)
• 1/2 cup extra-virgin olive oil
• 1/2 cup Parmigiano-Reggiano cheese shavings
• 2 ounces (about 20 slices) thinly sliced cacciatorini or Felino, Genoa, or hard salami, julienned
• Sea salt and freshly ground black pepper