For the salad: Chop 12 stalks of celery into little pieces (you can eat the leaves!)
Dressing: Stir 1/2 cup olive oil with 2 tsp lemon zest (grated) and 1/4 cup lemon juice. Stir in 2 TBSP minced garlic shallots, 1 tsp celery seed, 1/2 tsp celery salt, 1/2 tsp anchovy paste, 2 tsp sea salt, and 1 tsp pepper.
Drizzle over celery and add 1 more TBSP lemon juice and 1/2 tsp more of sea salt. Shave or grate 4 oz aged Parmesan over salad. Sprinkle in 3/4 cup walnuts (you can toast them by sautéing them for a few minutes in a dry pan) and some chopped parsley (~1/2 cup). If desired, add more salt + pepper to taste.