How To Make Celery Salad with Parmesan
Whip up a bowl of this fresh and flavorful celery salad, mixed with crisp celery, toasted almonds, dates, and Parmesan, for a delectably light meal!
Place the celery in a bowl of ice water and soak for about 20 minutes. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.
To toast the almonds, warm them in a medium skillet over medium heat, stirring often, for about 5 to 7 minutes until fragrant and toasted. Transfer to a cutting board and chop with a chef’s knife.
To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt and pepper, and toss to combine
Add the cheese and olive oil and toss gently. Taste and add more salt, pepper, and/or red pepper flakes to desired balance of salty, spicy, tart, and sweet.
Toss again, and serve at room temperature or chilled. Enjoy!
- *Leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces.
- This salad keeps well, covered and chilled, for about 3 days.
- Calories: 361.57kcal
- Fat: 26.30g
- Saturated Fat: 4.92g
- Trans Fat: 0.00g
- Monounsaturated Fat: 16.58g
- Polyunsaturated Fat: 3.78g
- Carbohydrates: 25.81g
- Fiber: 5.29g
- Sugar: 18.23g
- Protein: 9.93g
- Cholesterol: 9.64mg
- Sodium: 375.61mg
- Calcium: 266.33mg
- Potassium: 538.37mg
- Iron: 1.29mg
- Vitamin A: 49.39µg
- Vitamin C: 6.92mg
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