Ina Garten Celery Salad (Print Version)
# Ingredients:
→ Salad
01 -
6 stalks celery, thinly sliced
02 -
1/4 cup fresh parsley leaves, roughly chopped
03 -
1/4 cup fresh dill, finely chopped
04 -
1/4 cup walnuts, toasted and chopped
05 -
1/2 cup Parmesan cheese, shaved
→ Dressing
06 -
3 tablespoons freshly squeezed lemon juice
07 -
1/4 cup olive oil
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Clean the celery stalks thoroughly under cold running water to remove any dirt. Pat dry with paper towels, then slice them thinly on the diagonal for a more elegant presentation.
02 -
In a large bowl, combine the sliced celery with the roughly chopped parsley leaves and finely chopped fresh dill.
03 -
Heat a dry skillet over medium heat. Add the walnuts and toast, stirring occasionally, until they become fragrant and lightly browned, about 2-3 minutes. Be careful not to burn them. Remove from heat and allow to cool before roughly chopping.
04 -
In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, kosher salt, and freshly ground black pepper until well combined and slightly emulsified.
05 -
Pour the prepared dressing over the celery and herbs mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
06 -
Just before serving, sprinkle the toasted, chopped walnuts and shaved Parmesan cheese over the top of the salad. This keeps the nuts crunchy and the cheese fresh.
# Notes:
01 -
This refreshing salad highlights the natural crunch and flavor of celery, complemented by fresh herbs and a simple lemon dressing.
02 -
For the best flavor and texture, serve this salad right after assembling or within a few hours of preparation.
03 -
You can prepare the components ahead of time and assemble just before serving to maintain maximum freshness and crunch.
04 -
This versatile salad pairs well with roasted meats, grilled fish, or as part of a larger spread of side dishes.