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Ingredients

• 3 anchovy fillets, rinsed, patted dry, minced, and mashed into a paste with the side of a knife (about 1 teaspoon)
• 1 tablespoon finely chopped shallot
• 4 1/2 teaspoons freshly squeezed lemon juice
• 4 1/2 teaspoons champagne vinegar
• 1/8 teaspoon freshly ground black pepper, plus more as needed
• 6 inner, lighter green celery stalks
• 1 small celery root, also known as celeriac, peeled and quartered
• 1 bunch radishes, ends trimmed
• 1/3 cup extra-virgin olive oil
• Salt
• 2 tablespoons capers
• 2 tablespoons celery leaves (from within the celery bunch), coarsely chopped (optional)
• 2 tablespoons fresh Italian parsley leaves, coarsely chopped
• 1 (3-ounce) chunk Parmesan cheese, shaved with a vegetable peeler

Description

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