Celery Salad with Apple, Walnuts and Parmesan
Made with fresh celery, apple, walnuts and parmesan cheese – prepare to be pleasantly surprised by this bright and refreshing celery salad.
One of my favorite salads at the moment is this simple celery salad. Crisp, crunchy celery, tart apple and walnuts lend a variety of textures, while a simple vinaigrette (shaken together in a jar) brightens and pulls everything together.
Serve this refreshing salad as a first course before Fish Almondine or Pork Tenderloin.
Recipe Steps:
Step 1. Make the Dressing
Pour the dressing ingredients into a jar with a tight-fitting lid. Shake until combined.
Note: Is your celery limp or wilted? Not to worry! You can very easily bring it back to life. Trim both ends of each stalk and soak in a bath of ice water for 20 minutes.
Step 2. Peel and Chop the Celery
Peeling away the outer fibrous stings of the celery stalks is an extra step, but worthwhile in my opinion. I do it anytime I use celery in a recipe. It makes it so much more enjoyable to eat. Use a sharp vegetable peeler to peel away just the outer layer of each stalk, then slice each stalk, at an angle, into thin, bite-sized slivers. Transfer to a mixing bowl.
Step 3. Toss and Serve
Add the apple, walnuts and dates to the celery to the mixing bowl with the celery. Pour the dressing overtop and toss to coat. Shave in the parmesan cheese with a vegetable peeler, season the salad with salt and pepper then toss again just until combined. Serve right away.
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Celery Salad with Walnuts, Dates and Parmesan
Ingredients
Dressing:
- 1/3 cup olive oil
- 2 teaspoons dijon mustard
- 2 tablespoons champagne or apple cider vinegar
- 1 tablespoons minced shallot
Salad:
- 1 large head celery *try to select one with lots of nice, unblemished leaves*
- 1 apple, thinly sliced any variety
- 6 dates, pitted and roughly chopped or golden raisins
- 1/3 cup chopped walnuts, toasted
- 4 ounce piece parmesan cheese
- kosher salt and freshly cracked black pepper
Instructions
- Pour the dressing ingredients into a jar with a tight-fitting lid. Screw on the lid, then give the jar a vigorous shake until the dressing is combined – set aside.
- Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from the innermost stalks and set those aside. Use a vegetable peeler to peel away the fibrous strings that run down each stalk – especially the heartier outer stalks. Next, thinly slice the celery at a diagonal. Transfer to a mixing bowl.
- Add the celery leaves, apple slices, dates, walnuts and a generous pinch of salt and freshly cracked black pepper to the mixing bowl. Pour the dressing over top – toss to coat. Use a vegetable peeler to shave the parmesan cheese into the salad. Toss until evenly combined then divide between bowls and serve.
Notes
- Leftover celery salad will stay fresh in the refrigerator for up to 24-hours. The flavors and textures will mellow and mingle as it sits.
