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Celery Salad with Parmesan and Toasted Hazelnuts

Celery Salad with Parmesan and Toasted Hazelnuts

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Celery Salad with Parmesan and Toasted Hazelnuts is a refreshing and vibrant dish that combines the crisp crunch of fresh celery with the rich flavors of Parmigiano Reggiano and the delightful nuttiness of toasted hazelnuts. This salad is not only quick to prepare—taking just 20 minutes—but also serves as a versatile side that enhances any meal, from grilled chicken to hearty grain bowls. Packed with fiber and healthy fats, it’s a guilt-free indulgence that supports your wellness goals while impressing guests with its unique flavor profile. The sweet dates and zesty lemon dressing create a harmonious balance, making this salad a standout choice for any occasion.

Ingredients

Scale
  • 6–8 celery stalks
  • 1/2 cup roasted hazelnuts
  • 1/2 cup finely grated Parmigiano Reggiano
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 Medjool dates, finely chopped

Instructions

  1. Preheat your oven to 180°C (350°F) if roasting hazelnuts.
  2. Roast hazelnuts for about 10 minutes until golden. Chop roughly.
  3. In a small skillet, toast chopped hazelnuts in olive oil for 3–4 minutes; season with paprika and sea salt.
  4. Prepare dressing by mixing dates, olive oil, lemon juice, lemon zest, salt, and pepper in a jar; shake well to emulsify.
  5. Thinly slice washed celery on a diagonal and keep in iced water until ready to serve.
  6. Combine drained celery, dressing, Parmigiano Reggiano, and cooled hazelnuts in a mixing bowl; toss gently and adjust seasoning before serving.

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