Celery and Greens Salad with Lemony Vinaigrette (Amanida d’Api) | Christopher Kimball’s Milk Street

Ingredients

• Zest and juice of 1 lemon OR1 lime
• 3 tablespoons extra-virgin olive oil
• Kosher salt and ground black pepper
• 10 medium celery stalks, peeled and thinly sliced on the diagonal (about 4 cups)
• 2 cups lightly packed fresh flat-leaf parsley leaves, torn if large
• 1 medium head frisée OR chicory OR escarole, cored and torn into bite-sized pieces (about 4 cups)
• ½ cup walnuts OR hazelnuts, toasted and finely chopped