Name: Celery Parmesan Salad
Ingredients: 6 celery stalks, thinly sliced on the bias; 50 g Parmigiano-Reggiano, shaved (use a peeler for long ribbons); 40 g toasted walnuts (or almonds), roughly chopped; 1 small shallot, finely minced; Zest and juice of 1 lemon; 3 Tbsp extra virgin olive oil; Sea salt & freshly ground black pepper, to taste; Optional: a few celery leaves or flat-leaf parsley for garnish

Ingredients

Units Scale

6 celery stalks, thinly sliced on the bias
50 g Parmigiano-Reggiano, shaved (use a peeler for long ribbons)
40 g toasted walnuts (or almonds), roughly chopped
1 small shallot, finely minced
Zest and juice of 1 lemon
3 Tbsp extra virgin olive oil
Sea salt & freshly ground black pepper, to taste
Optional: a few celery leaves or flat-leaf parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Method

Slice: Prep celery thinly for maximum crunch.
Whisk Dressing: In a bowl, whisk lemon juice, zest, shallot, olive oil, salt, and pepper.
Toss: Add celery and walnuts, toss to coat.
Plate: Arrange salad neatly on chilled plates, scatter shaved Parmesan over top.
Finish: Garnish with celery leaves or parsley. Serve immediately.
Chef’s Notes For service, mound salad slightly off-center on a wide plate, layer Parmesan ribbons for visual height.

Category: sides, vegetables, recipes