Description

Discover the vibrant and refreshing Celery Salad with Parmesan and Toasted Hazelnuts – a perfect side dish for any occasion. This delightful salad features crisp, paper-thin celery slices tossed in a zesty lemon dressing, complemented by the rich flavors of finely grated Parmigiano Reggiano and crunchy toasted hazelnuts. The addition of sweet Medjool dates creates a unique taste experience that will leave your guests asking for seconds. Easy to prepare in under 30 minutes, this salad is not only healthy but also a versatile addition to casual dinners or elegant gatherings. Enjoy it as a light meal or pair it with grilled meats for a satisfying feast.

Ingredients

Scale

6–8 celery stalks
1/2 cup roasted hazelnuts
1/2 cup finely grated Parmigiano Reggiano
2 Medjool dates
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Sea salt flakes, to taste
1/4 teaspoon paprika

Instructions

Preheat the oven to 180°C (350°F) and roast hazelnuts if they are not pre-roasted for about 10 minutes. Roughly chop them after cooling.
In a small skillet, heat a drizzle of olive oil over medium heat and toast the chopped hazelnuts for 3–4 minutes until golden; season with paprika and sea salt.
Zest half an organic lemon before juicing it. Combine chopped dates, olive oil, lemon juice, zest, salt, and pepper in a jar; shake until emulsified.
Wash and thinly slice celery stalks on a diagonal; soak in iced water until ready to serve.
Drain celery, pat dry, and toss with dressing, Parmigiano Reggiano, and cooled hazelnuts in a large mixing bowl.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (150g)
Calories: 240
Sugar: 6g
Sodium: 160mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg

Keywords: Experiment with different nuts like walnuts or almonds for varied flavors. For an added twist, consider tossing in fresh herbs such as parsley or dill.