Celery Salad with Walnuts, Dates and Parmesan
Made with fresh celery, apple, walnuts and parmesan cheese – prepare to be pleasantly surprised by this bright and refreshing salad.
Servings: 4
Calories: 393kcal
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
Storing Leftovers:
- 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.
Nutrition
Calories: 393kcal | Carbohydrates: 17g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 225mg | Fiber: 3g | Sugar: 12g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 359mg | Iron: 1mg