Saladscoleycooks
Celery Salad with Dates, Walnuts, and Parmigiano
This vibrant celery salad has an incredible mix of salty, tangy, punchy, and sweet flavors with the most satisfying crunchy texture. It’s made with a handful of pantry staples, comes together in minutes, and keeps well in the fridge for days. It’s a simple yet unexpected salad that turns a humble bunch of celery into something really special!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
In a large bowl, combine the minced shallot, garlic, and white wine vinegar. Let sit for about ⏱️ 5 minutes to soften the flavor.
white wine vinegar2 tablespoons
2
Add the chopped anchovies. Try to break them up and mash them a bit so they dissolve into the vinegar.
3
Slowly whisk in the olive oil to form a loose vinaigrette.
4
Add the sliced celery, walnuts, dates, Parmigiano, and parsley. Season with a little bit of salt if needed and freshly cracked black pepper, then toss well so the celery is evenly coated.
black pepper (freshly cracked )
5
Transfer to a bowl or serving platter and top with more Parmigiano shavings if desired.
Nutrition Facts
calories
287 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
9 g
sodium Content
241 mg
protein Content
8 g
cholesterol Content
12 mg
carbohydrate Content
13 g
saturated Fat Content
5 g
unsaturated Fat Content
18 g
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