Description
This elegant celery salad combines crisp celery with crunchy roasted hazelnuts, sweet Medjool dates, and savory Parmigiano Reggiano. Tossed in a bright lemon and olive oil dressing, it delivers a perfect balance of textures and flavors—fresh, nutty, slightly sweet, and tangy. Ideal as a refined side dish or a light appetizer.
Ingredients
Scale
For the Salad:
1/2 cup roasted hazelnuts
Drizzle of olive oil (for toasting)
Sea salt flakes, to taste
1/4 teaspoon paprika
2 Medjool dates, finely chopped
6–8 celery stalks, thinly sliced
1/2 cup finely grated Parmigiano Reggiano
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Zest of 1/2 lemon
Salt and pepper, to taste
Instructions
- Preheat a skillet over medium heat. Add a small drizzle of olive oil and toast the hazelnuts for 3–5 minutes, stirring frequently, until fragrant.
- Sprinkle the hazelnuts with sea salt flakes and paprika, then set aside to cool. Once cooled, roughly chop them.
- Thinly slice the celery stalks and place them in a large bowl.
- Add the chopped dates and grated Parmigiano Reggiano to the bowl with the celery.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Add the toasted hazelnuts and toss lightly again.
- Taste and adjust seasoning if needed.
- Serve immediately for the best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes