This is a great fresh salad that uses an unexpected main ingredient, celery! Make it at least an hour ahead of time so that the flavors have time to meld. You can omit the parmesan to make this vegan. Save the celery leaves and add them to the salad too.
- One head of celery, thinly (1/8 inch or so) sliced. Use a mandoline if you have one
Lemon-y vinaigrette as needed (1/3 c lemon juice, 3/4-1 c olive oil (to taste), 1 T mayo, S&P (to taste) – whisk to combine)- 1/2 c grated parmesan or pecorino (or a combination)
- 1/2 c chopped nuts – walnuts are my fav here
Combine celery and vinaigrette, add only enough dressing to coat the celery – you don’t want it all gloppy. Set aside for an hour. Just before serving add the cheese and nuts, toss to combine and serve. Fresh herbs – parsley, dill – would be good here too!
