Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Celery-parmesan Salad

Celery-parmesan Salad

  • Yield: 2 to 4


  • 4 to 5 ribs celery
  • 1/2 pound mortadella, cut into 1/4-inch cubes
  • 3 tablespoons truffle oil
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper
  • 1/4 pound Parmigiano-Reggiano cheese, shaved into thick slices
  • Fresh basil leaves, for garnish


  • Peel celery ribs and thinly slice using a mandoline. In a large bowl, combine celery, mortadella, oil, and lemon juice. Toss and season with salt and pepper. Transfer to a serving platter. Garnish with Parmigiano and basil leaves.