Celery and Cheese Salad

Celery & Cheese Salad A totally NEW way to look at celery

    Celery, Cheese, & Nut Salad
    A totally NEW way to look at celery

Celery, Cheese and Nut Salad

Makes 2 – 1 cup servings

Net carbohydrates               4 g. per serving


Chef’s Note: Celery is one of my favorite vegetables. Long lost in soups, tuna salad, under peanut butter, and in “relish” trays. This fast, inexpensive, refreshing side dish is a new way to look at celery. This is MY version of the dish I saw Ina Garten make.

2- cups celery cut into thin slices (about 8 stalks)

Juice and zest of ½ -1 lemon (about 3 Tablespoons.)

¼ -tsp. kosher or sea salt (divided)

¼ cup good olive oil

1/8 tsp. black pepper

½ tsp. Worcestershire Sauce

¼ tsp. Dijon mustard

1 Tbsp. minced shallot or scallion

1 tsp. chopped fresh parsley

½ cup toasted nuts (your choice walnuts, pecans or pistachios)

2 ounces of shaved or chunked parmesan cheese (Granna Padano)


Thinly slice celery (on an angle). Add 1 tablespoon of the lemon juice and 1/8 tsp. of the salt and toss. (DON’T SKIP THIS STEP! It allows the celery to weep and soften the sting of the lemon juice) Allow to sit for 15-20 minutes

Combine: remaining salt, lemon juice and zest, pepper, Worcestershire sauce, and mustard. Stir until well combined. Add the olive oil and whisk until the mixture thickens. Add the scallions or shallot. Pour over the celery mixture and refrigerate for at least 1 hour. Toast the nuts and shave or chunk the cheese. Add the nuts to the celery mixture just before serving and top with the cheese.