Description
Celery Salad with Parmesan and Toasted Hazelnuts is a vibrant and refreshing dish that elevates any meal. With crisp celery, a zesty lemon dressing, and the delightful crunch of toasted hazelnuts, this salad is not only nutritious but also incredibly satisfying. Perfect for casual dinners or elegant gatherings, its unique combination of flavors and textures will leave everyone coming back for more.
Ingredients
Scale
- 1/2 cup roasted hazelnuts
- 6–8 celery stalks
- 1/2 cup finely grated Parmigiano Reggiano
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 Medjool dates
Instructions
- Preheat your oven to 180°C (350°F) and roast hazelnuts for about 10 minutes if they aren't pre-roasted. Chop them roughly.
- In a skillet over medium heat, toast hazelnuts in olive oil for 3–4 minutes until golden brown; season with paprika and sea salt.
- In a jar, combine chopped dates, olive oil, lemon juice, lemon zest, salt, and pepper; shake well to emulsify.
- Wash celery thoroughly and slice thinly; keep in iced water until serving.
- Combine drained celery, dressing, Parmigiano Reggiano, and cooled hazelnuts in a mixing bowl; toss gently and adjust seasoning if needed.
- Serve immediately for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 6g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg