Ingredients
— The Salad Base —
1 large bunch celery (about 8-10 stalks), washed and dried well
1/2 cup walnuts or pecans, roughly chopped
1/2 cup Parmesan cheese, shaved into thick ribbons (use a vegetable peeler)
— The Vinaigrette —
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a tiny kick)
Instructions
1. **Prep the Celery:** Trim the base and leafy tops off the celery stalks. (Reserve the pale yellow inner leaves for the salad; discard the dark green tough leaves). If the outer stalks are very fibrous, peel the strings off with a vegetable peeler. Slice the stalks diagonally into very thin pieces.
2. **Toast the Nuts:** Place the chopped walnuts in a small dry skillet over medium heat. Toast them for 3–5 minutes, stirring frequently, until they are fragrant and slightly darkened. Remove from the pan immediately to cool.
3. **Make the Dressing:** In a small bowl or jar, whisk together the olive oil, lemon juice, salt, black pepper, and red pepper flakes until emulsified.
4. **Assemble:** In a large mixing bowl, combine the sliced celery, the reserved celery leaves, and the cooled toasted walnuts.
5. **Toss:** Drizzle the dressing over the celery mixture and toss well to coat every piece.
6. **Add Cheese:** Gently fold in the shaved Parmesan cheese. (Do this last so the cheese ribbons don’t break apart too much).
7. **Serve:** Taste and add a pinch more salt or lemon if needed. Transfer to a serving platter and serve immediately.
Notes
**Texture Tip:** The key to this salad is slicing the celery as thinly as possible. It changes the texture from ‘chunky snack’ to ‘delicate salad’.
**Add-Ins:** For a touch of sweetness to balance the savory parmesan, add thinly sliced Granny Smith apples or chopped dried dates.
**Make Ahead:** You can slice the celery and make the dressing up to 4 hours in advance, but store them separately. Toss them together just before serving to keep the celery crisp.
**Cheese:** Use a block of Parmesan and shave it with a vegetable peeler rather than using grated cheese. The texture of the shavings is essential.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Italian / Mediterranean