Description
Experience the delightful crunch of Celery Salad with Parmesan and Toasted Hazelnuts, a refreshing dish that brings together vibrant textures and rich flavors. This easy-to-make salad is perfect for any occasion, whether you’re hosting an elegant dinner or looking for a quick weeknight side. Crisp celery pairs beautifully with the nuttiness of toasted hazelnuts and the creamy essence of Parmigiano Reggiano, all brought together by a zesty lemon dressing. With its low-calorie profile and nutritious ingredients, this salad not only satisfies but also elevates your meal experience.
Ingredients
Scale
- 1/2 cup roasted hazelnuts
- 6–8 celery stalks
- 1/2 cup finely grated Parmigiano Reggiano
- 2 Medjool dates, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Sea salt flakes and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F) and roast hazelnuts for about 10 minutes until golden. Cool and chop.
- In a skillet, toast chopped hazelnuts in olive oil for 3–4 minutes, seasoning with paprika and sea salt; set aside.
- Prepare the dressing by combining olive oil, lemon juice, zest, chopped dates, salt, and pepper in a jar; shake until emulsified.
- Slice celery thinly on a diagonal and soak in iced water to maintain crispness.
- Drain celery before mixing it with dressing, cheese, and cooled hazelnuts; toss gently to combine.
- Serve immediately as a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg