Celery Salad with Parmesan and Toasted Hazelnuts
Celery Salad with Parmesan and Toasted Hazelnuts is a refreshing dish that pairs crisp celery with the rich flavors of Parmigiano Reggiano and crunchy hazelnuts. This vibrant salad is perfect for any occasion, whether as a light lunch or an elegant side at dinner parties. The zesty lemon dressing brightens the flavors, while sweet Medjool dates add a delightful contrast. Quick to make and nutritious, this salad will surely become a favorite in your recipe repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixed
- Cuisine: American
Ingredients
Scale
- 1/2 cup roasted hazelnuts
- 6–8 celery stalks (thinly sliced)
- 1/2 cup finely grated Parmigiano Reggiano
- 2 Medjool dates (finely chopped)
- 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 350°F (175°C). Roast hazelnuts for about 10 minutes until golden. Let cool and chop roughly.
- In a small skillet, toast chopped hazelnuts with a drizzle of olive oil over medium heat for 3-4 minutes. Season with paprika and sea salt.
- Prepare the dressing by combining olive oil, lemon juice, zest, chopped dates, salt, and pepper in a jar; shake well until emulsified.
- Wash celery stalks thoroughly, slice them thinly on a diagonal, and keep in iced water until ready to serve.
- Drain celery slices, pat dry, then toss in a large bowl with dressing, grated cheese, and toasted hazelnuts.
- Serve immediately for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 4g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg