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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 180°C (350°F). Roast hazelnuts for 10 minutes if unroasted; chop roughly when cooled.
- 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.
- For the dressing, combine chopped dates, olive oil, lemon juice, lemon zest, salt, and pepper in a jar; shake until emulsified.
- Wash celery stalks and slice thinly on the diagonal; soak in iced water until ready to serve.
- Drain celery and pat dry; mix with dressing, Parmigiano Reggiano, and cooled hazelnuts in a bowl. Adjust seasoning if needed.
- 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.