Here’s a refreshing, crisp idea…an Easy Celery Leaf Salad with Parmesan with crunchy toasted hazelnuts and a lemon mustard vinaigrette, this salad is recipe is a keeper!
Why You’ll Love this Recipe
If you’ve ever wondered what to do with the rest of the bunch of celery you bought for that pot of minestrone, then read on, folks, I’ve got a delicious solution – Easy Celery Leaf Salad with Parmesan.
Here’s a few good reasons to make it!
- Celery is totally under-rated as a main salad ingredient. As a matter of fact it’s a unique and refreshing vegetable side dish for BBQ, roasted meats, fish or chicken
- Once the stringy outer layer of the celery is removed, celery is a joy to eat. Really!
- With the rich, earthy flavor of toasted hazelnuts, generous shavings of Parmesan cheese and a tangy vinaigrette, who knows? Maybe celery will become your new favorite vegetable.
- No more celery waste! This is a huge celery breakthrough, don’t you think? 🙂
Ingredients You’ll Need
This is a partial list of ingredients. For the full list and directions, please see the recipe card at the bottom of this post.
- Celery: Organic, please.
- Hazelnuts: Toasted and lightly salted.
- Parsley: Italian flat leaf, always and forever and ever.
- Parmesan Cheese: Buy it in a wedge, then use a vegetable peeler to shave into long, thin pieces.
- Fresh Lemon Juice: Fresh lemon juice is best for the flavorful vinaigrette.
- Olive Oil: Extra Virgin is what we’ll use.
- Dijon Mustard: Any Dijon mustard works, but Maille is my all-time favorite for very good reason.
- Salt & Pepper: Freshly ground pepper and flake sea salt to boost flavor.
Tips to Prep Celery
- Celery can be stringy, chewy and get stuck in your teeth. This is not good. 🙂
- Wash and dry the whole celery, cut the base off the bottom, then trim the stalks off individually, peel and slice.
- Get rid of the tough, fibrous exterior by using a vegetable peeler and taking off one thin strip at a time. Just position the vegetable peeler at the base of the stalk, and pull up lightly on the peeler up the length of the celery to remove.
Tips for Slicing Celery
- To slice the celery for this salad, cut the peeled stalks into approximate 1/4″ slices on the diagonal using a sharp knife.
- This is easy once you get the hang of it.
Step-By-Step Instructions
- Clean, trim and slice the celery, including some of the leafy inside greens from the center of the bunch.
- Lightly crush the hazelnuts with the bottom of a heavy jar or meat mallet.
- Shave the Parmesan cheese to make about 1/4 cup.
- Chop the Italian Parsley.
- Make the vinaigrette, toss it with the salad, and let it sit for 15 minutes to combine the flavors.
- Toss gently and serve!
Expert Tips and Serving Ideas
- Reserve some of the leafy pieces of celery from the middle of the bunch to chop and add to the salad bowl. The leaves have a lot of great flavor, and look pretty on the plate, too.
- This refreshing salad is super compatible with tender, juicy meats like this citrus-y chicken, these super tender turkey meatballs, this very tasty Chicken Marsala, or make some brown sugar marinade Pork Chops!
- You could also add grilled chicken or shrimp to the this salad, or serve it as a side as is with a sandwich like Naan BLT with Sun Dried Tomato Mayo, or make a classic Club Sandwich.
- For a light dessert, try Roasted Nectarines with Caramel Sauce or Ice Cream Cake with Peanut Butter Ganache. I’d never turn down Strawberry Cheesecake in a Jar or My Favorite Chocolate Chip Cookies either!
Frequently Asked Questions
Can I make this salad in advance?
Yes! It can be prepped in advance for sure. Keep the ingredients separated until ready to serve, otherwise the nuts will get soggy!
How do I store this salad?
Just put the salad in a bowl with an airtight container and keep in the refrigerator until ready to use.
Can I add to this salad to make it more substantial?
Yes! Add any protein that you’d like – shredded or grilled chicken, shrimp or tofu.
More Salad Recipes to Try:
- Blackberry Salad with Toasted Hazelnuts: Beautiful and delicious!
- Favorite Broccoli Salad Recipe without Bacon: This one has no mayo or bacon and it’s awesome!
- Baked Potatoes and Broccoli: A fantastic side dish recipe.
- Tin Foil Baked Chicken with Vegetables: An easy, fresh recipe that’s delicious.
- Strawberry Asparagus Salad with Lemon Vinaigrette: A favorite spring and summer salad!
- Simple Chickpea Salad: Perfect on it’s own!
- Carrot Currant Salad: Absolutely delicious and no mayo!
- Shrimp Salad with Lemon Ranch Dressing: A satisfying, tasty salad!
- Crunchy Green Bean, Pea and Walnut Salad: Great texture, wonderful flavors.
If you’ve tried this Easy Celery Leaf Salad with Parmesan, or any other recipe on Studio Delicious, please rate the recipe below and leave me a comment, or tag me at #studiodeliciouseats!
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Easy Celery Leaf Salad with Parmesan
A refreshing, delicious way to use up extra celery in the fridge!
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Servings: 2
Calories: 292kcal
Ingredients
- 4 stalks Celery, tough exteriors removed, sliced thinly at an angle See recipe notes
- 2 tbsp Celery leaves See recipe notes
- ¼ cup Hazelnuts, toasted, lightly chopped or crushed See recipe notes
- ¼ cup Parmesan cheese, shaved thinly See recipe notes
- 2 tbsp Italian Parsley, roughly chopped Plus more for garnish
- FOR THE VINAIGRETTE
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice, freshly squeezed
- 1 tsp Dijon Mustard
- ½ tsp Freshly Ground Pepper
- ½ tsp Flaky Sea Salt
- ⅓ tsp Honey
Instructions
- Use a medium-sized bowl to compile this salad.
- Remove the tough, stringy exteriors of the celery leaves with a vegetable peeler, add to the bowl
- Chop enough of the leafy celery leaves from the center of the celery bunch for about two tablespoons, add to the bowl
- Lightly crush the hazelnuts lightly with the bottom of heavy jar or a meat mallet, add to the bowl (unless making in advance, in which case, add just before serving)
- Shave the Parmesan cheese, add to the bowl
- Chop the Italian Parsley, add to the bowl
- FOR THE VINAIGRETTE:
- Add the olive oil, lemon juice, Dijon mustard, pepper, salt and honey to a small jar and shake very well until combined. Alternatively, put all the vinaigrette ingredients in a medium bowl and whisk to combine.
- TO SERVE: Add the vinaigrette together with the salad ingredients and lightly toss to combine. Let the whole mixture sit together in the bowl for 15 minutes, then lightly toss again and serve.
Notes
- You can buy Oven Roasted and Unsalted Oregon Hazelnuts at Trader Joe’s.
- Lightly crush the hazelnuts with a jar or heavy-bottomed glass or meat mallet.
- For the Parmesan cheese, use a vegetable peeler and lightly shave into thin strips to make a quarter cup.
- Reserve some of the leafy pieces of celery from the middle of the bunch to chop and add to the salad bowl. The leaves have a lot of great flavor, and look pretty on the plate, too.
- This refreshing salad is super compatible with any protein cooked on a grill, as well as roasted meats or baked fish, and it stays fresh in the fridge overnight – just add the hazelnuts just before serving.
Nutrition
Calories: 292kcal | Carbohydrates: 8g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 889mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 12mg | Calcium: 209mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
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What a great salad! I sure love celery & the flavors burst in your mouth in this recipe! It’s so light & refreshing!
Oh great! Thanks
Mmm this looks so amazing and easy to make. 🙂
Thanks !
The vinaigrette is perfect over this simple salad! So tasty all around!
Thank you!
I got a lot of celery in my last CSA box so I’m so glad I found your recipe!
Oh boy! Thanks
Love this simple and delicious salad prepared using celery. Will try out soon
Thanks!
I’ll have to give this salad a try. I’ve never been a fan of celery, but the addition of toasted hazelnuts, Parmesan, honey, lemon, it might win my heart.
I hope so! 🙂
What a different and DELICIOUS recipe! I had never tried a celery salad before and the taste surprised me! So delish!
Great news!
Celery has never looked so delicious! Loving this so much. Thanks for sharing!
Thank you!
I love a beautiful salad, and this salad sounds amazing! So pretty and the textures and flavors are perfect
Thanks a bunch!
You nailed your ingredient shot!!! It’ so good and this salad sounds delish!
Thank you! 🙂
I think I never had celery salad before. This sound really delicious. I will definitely give it a try. It would be nice to serve this as summer salad.
Yes! 🙂
These flavor combinations sound amazing! And you’re so right, celery is definitely under rated! It has such a unique flavor that can be used in so many ways.
Totally agree. Thanks 🙂
This was such a wonderful refreshing tasting salad that the entire family enjoyed! Yum’d to save to make again
Oh, great to hear! 🙂
This was so tasty! I had celery on hand and this whipped up in no time! Fresh, light, and so flavorful!
Great! Glad you enjoyed!
I definitely think that celery is under rated and under used! This is a great recipe to switch up your salad game for sure!
Thanks…it’s a keeper!
What a wonderful, unique salad! I loved the flavor combination and the crunch from the toasted hazelnuts was just wonderful!
Well thanks so much! 🙂
What could you substitute for the Hazelnuts? Not a big fan of hazelnuts.
You could use toasted almonds, slivered almonds, cashews (I’d crush them a bit) and even pistachios would be nice!
I am a HUGE FAN of celery, and this salad was completely AMAZING!! Thanks for the fantastic recipe and all of the tips!!
Oh great! It’s a good one!
5 stars from me! Love the crunch and hazelnuts are my favorite, this recipe is so special!!
Thank you!