You wouldn’t think that celery could be the star of a dish, but this salad from Ina Garten pairs crisp cool celery with the tartness of lemon, the crunch of walnuts and the salty goodness of parmesan. The dressing is good on lots of fresh vegetables – and I make this salad out of tomatoes and cucumbers when they are abundant.
Mix dressing in a big bowl:
1/2 cup olive oil
2 tsp lemon zest (optional)
1/4 cup lemon juice
2 Tbsp shallot, minced, or a little bit of garlic, mashed
1 tsp celery seeds
1/2 tsp celery salt
1 tsp fish sauce (from Asian market)
salt and pepper to taste
5 cups chopped celery (Usually one whole thing of celery.)
big handful of parmesan cheese
2/3 cups toasted walnuts, rough chopped.
Roast walnuts for 10 minutes in a 350 oven, or you can pan roast them for several minutes on medium high heat, shaking them constantly.
Add celery, nuts and parmesan to the dressing and toss well. Delish!