Celery Salad with Parmesan and Toasted Hazelnuts

This Celery Salad with Parmesan and Toasted Hazelnuts is a vibrant, refreshing dish that adds a burst of flavor to any meal. Perfect for weeknight dinners or special gatherings, this salad combines crisp celery with zesty lemon dressing, sweet Medjool dates, and crunchy hazelnuts. The delightful mix of textures makes it an irresistible side dish that everyone will love.

Why You’ll Love This Recipe

• Light and Nutritious: This salad is low in calories and packed with healthy ingredients, making it a guilt-free addition to your meals.
• Quick to Prepare: With just 20 minutes of prep time, you can whip up this delicious salad even on busy nights.
• Flavor Explosion: The combination of savory Parmigiano Reggiano and sweet dates creates a perfect balance of flavors.
• Versatile Pairing: This salad goes well with grilled meats, seafood, or as part of a larger spread at parties.
• Unique Texture: The contrast between the crunchy hazelnuts and crisp celery makes every bite an enjoyable experience.

Tools and Preparation

Before we dive into the recipe, gather your tools for an efficient cooking experience.

Essential Tools and Equipment

• Sharp knife
• Cutting board
• Small skillet
• Mixing bowl
• Jar with lid (for dressing)

Importance of Each Tool

• Sharp knife: A sharp knife ensures clean cuts for the celery, enhancing its texture in the salad.
• Mixing bowl: A large mixing bowl allows enough space to combine all ingredients without spilling.
• Jar with lid: Using a jar for the dressing helps emulsify the ingredients thoroughly through shaking.

Ingredients

For the Salad

• 1/2 cup roasted hazelnuts
• A drizzle of olive oil (for toasting the hazelnuts)
• Sea salt flakes, to taste
• 1/4 teaspoon paprika
• 2 Medjool dates, finely chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Zest of 1/2 organic lemon
• Salt and pepper, to taste
• 6–8 celery stalks (from a medium bunch)
• 1/2 cup finely grated Parmigiano Reggiano

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Celery Salad with Parmesan and Toasted Hazelnuts

Step 1: Prepare the Hazelnuts

• Use roasted hazelnuts for this recipe. Roast them yourself in the oven at 180°C (350°F) for about 10 minutes.
• You can leave the skins on or rub them off with a clean towel—either way is fine. Roughly chop the roasted hazelnuts once cooled.

Step 2: Toast the Hazelnuts

• In a small skillet over medium heat, add a drizzle of olive oil.
• Toast the hazelnuts for 3–4 minutes until golden and fragrant. They’re already roasted so just warm them up.
• Remove from heat and season with paprika and sea salt flakes. Set aside to cool.

Step 3: Make the Dressing

• Zest the lemon before juicing it.
• In a small jar, combine chopped dates, olive oil, lemon juice, lemon zest, salt, and pepper.
• Seal the jar tightly and shake well until all ingredients emulsify into a smooth dressing.

Step 4: Prepare the Celery

• Wash the celery stalks thoroughly. Slice them very thinly on a sharp diagonal.
• Keep the slices in iced water until just before serving to maintain their crispness.

Step 5: Combine Ingredients

• Drain the celery slices and pat dry using paper towels.
• Transfer to a large mixing bowl. Add dressing, Parmigiano Reggiano, and cooled hazelnuts.
• Toss gently to combine. Taste and adjust seasoning with extra sea salt flakes or a squeeze of lemon if desired.

Step 6: Serve Immediately

Serve this delightful Celery Salad with Parmesan and Toasted Hazelnuts right away as a refreshing side dish that’s sure to impress!

How to Serve Celery Salad with Parmesan and Toasted Hazelnuts

Serving your Celery Salad with Parmesan and Toasted Hazelnuts can elevate any meal. This salad is not only refreshing but also versatile, making it a perfect addition to various occasions.

As a Side Dish

• Perfect Companion: Serve alongside grilled chicken or fish for a light and healthy meal.
• Flavor Booster: It enhances hearty dishes like roasted meats with its crisp texture.

At Gatherings

• Refreshing Appetizer: Offer small portions as a starter during gatherings or parties.
• Buffet Style: Place in a large bowl for guests to serve themselves.

Meal Prep Option

• Quick Lunch Addition: Pack it in lunch boxes for a nutritious mid-day snack.
• Easy Weeknight Dinner: Pair with your favorite protein for a complete meal.

How to Perfect Celery Salad with Parmesan and Toasted Hazelnuts

Creating the perfect Celery Salad with Parmesan and Toasted Hazelnuts is all about technique and quality ingredients. Here are some tips to elevate your salad game:

• Use Fresh Ingredients: Always opt for fresh celery stalks, as they provide the best crunch and flavor.
• Toast Hazelnuts Just Right: Toast them until golden, but watch closely to prevent burning.
• Chill Before Serving: Keep the celery slices in iced water before assembling for maximum crispness.
• Adjust Seasoning: Don’t be afraid to taste and tweak the seasoning to match your preference.
• Experiment with Dressings: Try adding other ingredients like mustard or herbs for a twist on the dressing.
• Serve Immediately: For the best texture, serve right after mixing to maintain the salad’s freshness.

Best Side Dishes for Celery Salad with Parmesan and Toasted Hazelnuts

Pair your Celery Salad with Parmesan and Toasted Hazelnuts with complementary side dishes that enhance its flavors. Here are some excellent options:

1. Grilled Chicken Breasts: Marinated in lemon and herbs, these add protein without overpowering the salad.
2. Quinoa Pilaf: A nutty grain dish that provides a hearty contrast to the lightness of the salad.
3. Roasted Sweet Potatoes: Their sweetness balances the savory elements of the salad beautifully.
4. Garlic Butter Shrimp: Juicy shrimp cooked in garlic butter offer a rich flavor that complements the salad’s freshness.
5. Herbed Couscous: Fluffy couscous mixed with fresh herbs pairs well, adding another layer of flavor.
6. Stuffed Bell Peppers: Colorful peppers filled with grains and veggies can turn dinner into a vibrant feast.

Common Mistakes to Avoid

When making Celery Salad with Parmesan and Toasted Hazelnuts, it’s easy to make a few common errors. Here are some mistakes to watch out for:

• Using raw hazelnuts: Raw hazelnuts can taste bland and lack the crunchiness that’s essential for this salad. Always use roasted hazelnuts for optimal flavor and texture.
• Skipping the lemon zest: The lemon zest adds a vibrant aroma and depth of flavor. Don’t skip it; it enhances the entire dish! Grate it finely before juicing.
• Over-slicing celery: Cutting the celery too thick can lead to a chewy texture that doesn’t blend well with other ingredients. Aim for very thin slices to keep that refreshing crunch.
• Making the salad too early: Assembling the salad too far in advance can result in soggy celery. Prepare it just before serving to maintain crispness and freshness.
• Neglecting seasoning adjustments: Every ingredient has a different saltiness level, especially with cheese and roasted nuts. Taste your salad before serving and adjust salt or lemon juice as needed.

Refrigerator Storage

• Store in an airtight container.
• Consume within 1-2 days for best freshness.
• Keep dressing separate until ready to serve if possible.

Freezing Celery Salad with Parmesan and Toasted Hazelnuts

• Freezing is not recommended as celery loses its crispness upon thawing.
• If necessary, you can freeze the dressing separately for up to one month.

Reheating Celery Salad with Parmesan and Toasted Hazelnuts

• Oven: Preheat the oven to 350°F (175°C). Spread on a baking sheet for about 5 minutes to warm gently.
• Microwave: Heat in short bursts of 15-20 seconds, stirring in between to avoid cooking.
• Stovetop: Use a non-stick skillet over low heat, stirring gently until warmed through.

Frequently Asked Questions

Can I use different nuts in the Celery Salad with Parmesan and Toasted Hazelnuts?

Yes, you can substitute hazelnuts with almonds or walnuts. However, keep in mind that the flavor profile will change slightly.

How can I make this celery salad vegan?

To make a vegan version, omit the Parmigiano Reggiano or replace it with a vegan cheese alternative. You can also enhance flavors with nutritional yeast.

Is this recipe gluten-free?

Yes, this Celery Salad with Parmesan and Toasted Hazelnuts is naturally gluten-free. Always check your labels if using packaged ingredients.

How do I select fresh celery?

Look for bright green stalks that are crisp and firm. Avoid any yellowing or limp stalks as they indicate aging.

Final Thoughts

Celery Salad with Parmesan and Toasted Hazelnuts is a delightful side dish that’s both light and flavorful. Its refreshing crunch paired with savory cheese and nutty undertones makes it perfect for any meal. Feel free to customize it by adding other ingredients like apples or herbs for extra flair! Try this recipe today for a quick, healthy addition to your table.

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Celery Salad with Parmesan and Toasted Hazelnuts

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• Author: Sofia
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x

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Description

Discover the vibrant flavors of Celery Salad with Parmesan and Toasted Hazelnuts, a refreshing dish that transforms any meal into a culinary delight. This salad showcases crisp celery paired with a zesty lemon dressing, sweet Medjool dates, and crunchy hazelnuts, creating an irresistible mix of textures. With minimal prep time, this light and nutritious salad is perfect for busy weeknights or special gatherings. Serve it alongside grilled meats or as a standalone appetizer at your next event for a healthy, flavorful addition to your table.

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Ingredients

Scale 1x2x3x

• 1/2 cup roasted hazelnuts
• 6–8 celery stalks
• 1/2 cup finely grated Parmigiano Reggiano
• 2 Medjool dates
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Zest of 1/2 organic lemon
• Sea salt flakes and pepper to taste

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Instructions

1. Preheat oven to 180°C (350°F). Roast hazelnuts for 10 minutes if unroasted; chop roughly when cooled.
2. In a small skillet over medium heat, toast hazelnuts in a drizzle of olive oil for 3–4 minutes, season with paprika and sea salt.
3. For the dressing, combine chopped dates, olive oil, lemon juice, lemon zest, salt, and pepper in a jar; shake until emulsified.
4. Wash celery stalks and slice thinly on the diagonal; soak in iced water until ready to serve.
5. Drain celery and pat dry; mix with dressing, Parmigiano Reggiano, and cooled hazelnuts in a bowl. Adjust seasoning if needed.
6. Serve immediately for maximum freshness.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: No Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 200
• Sugar: 6g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 5mg

Keywords: Use fresh celery for the best crunch. Experiment with different nuts like walnuts or almonds for variation. Keep leftover dressing separate until just before serving to maintain crispness.