Cabbage Salad

Slice the cabbage very finely, preferably with a mandolin; season with salt, toss and leave to soak for 1 hour. Peel the carrots and cut them into very thin sticks, about 1 inch long (julienne). Remove the filaments from the stalks of the celery, cut into small sticks and place them in a casserole with the shallots, 2 tablespoons of oil, a teaspoon of salt and half a tablespoon of sugar and cover with 1 part water, 1 part vinegar; bring to a boil and cook for 5 minutes, then turn off and let cool. Drain, cut the celery into small pieces and peel the shallot. Mix the cabbage with the celery, shallots and carrots and finish with the coarsely chopped walnuts. Mix the remaining oil with 1 oz. of lemon juice, a teaspoon of mustard and a pinch of salt, obtaining an even emulsion to dress the salad.