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!
Serves:
Ingredients
- 8celery stalks,long, *
- ½cupalmonds,raw
- 4Medjool dates,pitted, roughly chopped
- 3tbsplemon juice,(from about 1½ lemons), fresh
- ¼tspred pepper flakes
- sea salt,to taste
- freshly ground black pepper,to taste
- 2ozParmigiano-Reggiano cheese,shaved into shards with vegetable peeler for about ⅓ cup
- ¼cupextra-virgin olive oil
Instructions
-
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!
Recipe Notes
- *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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!