Crisp Celery Salad with Anchovy Vinaigrette

• MAKE-AHEAD

Ingredients

1. 16 large celery ribs—peeled, halved crosswise and sliced lengthwise into 1/8-inch strips
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 1/4 cup fresh lemon juice
4. 7 large anchovy fillets, chopped
5. 3 large garlic cloves, quartered
6. 1 tablespoon white wine vinegar
7. Salt and freshly ground pepper

1. Put the celery strips in a large bowl of ice water and refrigerate for at least 1 hour or overnight, until the celery strips are curled and very crisp.
2. In a mini processor, combine the olive oil, lemon juice, anchovies, garlic and white wine vinegar and process until smooth, about 30 seconds. Scrape the vinaigrette into a small bowl and season with salt and pepper.
3. Drain the celery and pat thoroughly dry. Put the celery in a dry bowl and toss with the vinaigrette. Transfer to a platter and serve at once.