Celery Salad with Parmesan and Anchovy

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon sumac
• 1/2 teaspoon Dijon mustard
• 1 tablespoon minced shallot
• 1 oil-packed anchovy, mashed into a paste
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 head celery, ribs thinly sliced, leaves and tender tops roughly chopped
• 3 ounces parmesan cheese, shaved
• 1/2 cup fresh parsley leaves
• 1/3 cup pine nuts, toasted

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