Ingredients

• 1/4 medium red onion, very thinly sliced
• 1 pound celery (about half a bunch), with leaves
• 3 ounces soppressata salami, in a chunk or sliced (see ShopSmart, below)
• 6 fresh basil leaves, torn into small pieces
• 2 teaspoons finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 to 2-ounce wedge Parmigiano-Reggiano cheese

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Instructions

1. To mellow the raw bite of the onion, soak the slices in cold water for 10 minutes, then drain, pat dry, and put them in a serving bowl.
2. Peel the tough, stringy fibers from the celery ribs. Slice the celery and some of the inner leaves very thinly on an angle. If you have a chunk of soppressata, dice it; if slices, cut them into thin strips. Toss the celery, soppressata, basil, lemon zest, and lemon juice with the onion. Season with salt and a generous grinding of pepper. Toss the salad with the olive oil.
3. Divide the salad among 4 serving plates. Use a vegetable peeler to shave large, thin pieces of Parmigiano-Reggiano over each serving and serve immediately.