Picture this: you’re craving something crisp, fresh, and downright delightful, all with a touch of elegance. Well, grab your veggies, because this celery salad is about to transform your idea of what a simple salad can be!
The beauty of a simple, fresh celery salad really shines through when it is well made. You can’t beat the delightful crunch of raw celery, which pairs perfectly with toasted walnuts.
Even better, the salad is topped with the nutty richness of shaved Parmesan. And then there’s the parsley.
(Is anyone else reminded of the fresh bursts of flavor that come with a well-executed chervil salad?) Quite frankly, I would have served this dish with even more of the fresh herb, for additional color and flavor. I dressed the salad very simply with lemon juice and olive oil, which is always a delightful combination.
Celery Salad Recipe Ingredients
- Celery: Low in calories, high in fiber; adds a refreshing crunch.
- Fresh Parsley: Rich in antioxidants; adds a vibrant, herbaceous flavor.
- Walnuts: High in protein and healthy fats; provide a nutty, satisfying crunch.
- Parmesan Cheese: Adds umami and saltiness; rich in calcium and protein.
- Lemon Juice: Refreshingly tangy; high in vitamin C, enhances flavors.
- Extra-Virgin Olive Oil: Heart-healthy fats; imparts a fruity richness.
Celery Salad Recipe Ingredient Quantities
- 4 stalks of celery, thinly sliced
- 1/4 cup of fresh parsley leaves, chopped
- 1/4 cup of walnuts, toasted and roughly chopped
- 1/4 cup of parmesan cheese, shaved
- 2 tablespoons of lemon juice
- 2 tablespoons of extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
How to Make this Celery Salad Recipe
1. Begin by thoroughly washing the celery stalks under cold water. Use a paper towel to dry them.
2. Cut the celery stalks into very thin diagonal slices and put them in a large bowl.
3. Put the freshly chopped parsley leaves in the bowl that has the sliced celery.
4. In a small, dry skillet over medium heat, toast the walnuts until they are golden brown, about 3 to 5 minutes. Let them cool a little before you chop them roughly and add them to the salad bowl.
5. A vegetable peeler is the ideal tool for obtaining lovely shavings of Parmesan cheese. Shaving the cheese rather than grating or cutting it will ensure that it melts beautifully in the bowl with the other ingredients when heated.
6. In a tiny bowl, beat together the juice of the lemon and the extra-virgin olive oil until you have a homogeneous mixture.
7. Drizzle the dressing made from lemon and olive oil over the salad components in the bowl.
8. Taste for and adjust the seasoning with salt and freshly ground black pepper.
9. Combine all the ingredients in a large bowl. Pour half the dressing over the salad and toss gently but thoroughly until everything is well coated. Taste and add more dressing if necessary.
10. Celery Salad is ready to be served. Serving instantly gives it the refreshing side-dish qualities. If you want a more pronounced flavor, stick it in the fridge for 15 minutes before serving. Enjoying is mandatory.
Celery Salad Recipe Equipment Needed
1. Cutting board
2. Chef’s knife
3. Vegetable peeler
4. Large bowl
5. Small skillet
6. Small bowl
7. Measuring cups and spoons
8. Paper towels
9. Spoon or whisk (for mixing dressing)
10. Tongs or salad tossers
FAQ
- Can I substitute walnuts with another type of nut?Indeed, almonds or pecans can serve as a replacement for walnuts.
- How long can I store the salad?The salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to two days.
- What can I use instead of parmesan cheese?Pecorino Romano and Grana Padano make excellent substitutes for parmesan cheese.
- Is there a substitute for lemon juice?If you don’t have lemon juice, you can substitute it with white wine vinegar or apple cider vinegar.
List:
— white wine vinegar
— apple cider vinegar - Can the recipe be made vegan?To create a version appropriate for vegans, replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Is olive oil necessary?The salad has flavor and richness, thanks to olive oil. But if you prefer, you can use another light-tasting oil, such as avocado oil.
- How do I toast the walnuts?Put the walnuts in a skillet that is not wet over medium heat, and stir them now and then until they are as brown as a nut can be and give off an aroma that is delicious, about 4-5 minutes.
Celery Salad Recipe Substitutions and Variations
Celery: For a more anise-flavored twist, try using fennel.
Parsley, fresh: Substitute fresh cilantro for a different herbal note.
Sunflower seeds can be used for a crunch that is free of nuts. (For folks who are allergic to nuts or just prefer not to eat them, this is a good alternative.)
Pecorino Romano is a good substitute for parmesan cheese, if you want something a bit saltier.
Lemon juice: White wine vinegar makes a good substitute for the acidity.
Pro Tips
1. Chill the Celery: After washing and slicing the celery, consider placing it in ice water for a few minutes, then pat dry. This will enhance its crispness, making the salad more refreshing.
2. Zest the Lemon: Before juicing the lemon, zest a little of its peel and add it to the salad for an extra citrusy aroma and flavor boost.
3. Upgrade the Nuts: For added depth, you can sprinkle a pinch of sea salt on the walnuts while toasting. Alternatively, try mixing in some pecans or almonds for a varied nutty flavor.
4. Use High-Quality Parmesan: Opt for a high-quality aged Parmesan, like Parmigiano-Reggiano, for richer and more complex umami notes in the salad.
5. Balanced Seasoning: Don’t be shy with the freshly ground black pepper. Its spiciness complements the citrusy dressing and earthy ingredients, adding an extra layer of flavor to the salad.
Celery Salad Recipe
My favorite Celery Salad Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Vegetable peeler
4. Large bowl
5. Small skillet
6. Small bowl
7. Measuring cups and spoons
8. Paper towels
9. Spoon or whisk (for mixing dressing)
10. Tongs or salad tossers
Ingredients:
- 4 stalks of celery, thinly sliced
- 1/4 cup of fresh parsley leaves, chopped
- 1/4 cup of walnuts, toasted and roughly chopped
- 1/4 cup of parmesan cheese, shaved
- 2 tablespoons of lemon juice
- 2 tablespoons of extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions:
1. Begin by thoroughly washing the celery stalks under cold water. Use a paper towel to dry them.
2. Cut the celery stalks into very thin diagonal slices and put them in a large bowl.
3. Put the freshly chopped parsley leaves in the bowl that has the sliced celery.
4. In a small, dry skillet over medium heat, toast the walnuts until they are golden brown, about 3 to 5 minutes. Let them cool a little before you chop them roughly and add them to the salad bowl.
5. A vegetable peeler is the ideal tool for obtaining lovely shavings of Parmesan cheese. Shaving the cheese rather than grating or cutting it will ensure that it melts beautifully in the bowl with the other ingredients when heated.
6. In a tiny bowl, beat together the juice of the lemon and the extra-virgin olive oil until you have a homogeneous mixture.
7. Drizzle the dressing made from lemon and olive oil over the salad components in the bowl.
8. Taste for and adjust the seasoning with salt and freshly ground black pepper.
9. Combine all the ingredients in a large bowl. Pour half the dressing over the salad and toss gently but thoroughly until everything is well coated. Taste and add more dressing if necessary.
10. Celery Salad is ready to be served. Serving instantly gives it the refreshing side-dish qualities. If you want a more pronounced flavor, stick it in the fridge for 15 minutes before serving. Enjoying is mandatory.
