Rotisserie chicken served with Bread and Celery Salad

Celery is one of those workhorse veggies that rarely sees the spotlight.  Most of the time it’s a background player in soups or stews.  However, I love celery in its own right.  My Celery Salad with Walnuts, Lemon and Parmesan stars crisp celery and crunchy toasted walnuts accented with bold pops of flavor from walnut oil, garlic, lemon and parmesan cheese.

I serve this gutsy salad as a refreshing side for a pasta dish or with roasted chicken.  And hey, when I have too much celery lingering in the fridge I just serve a big heap of this for dinner with a nice crusty baguette and some white wine.  This dressing is so delicious that a piece of crusty bread is just the thing to soak up every last drop.

 

This recipe is featured in my post on how I get 5 MEALS from one Rotisserie Chicken (really!).  Click the image below to check it out!

How to get 5 meals from 1 rotisserie chicken - recipes at thewildolive.org

Here’s What You Need to Make Celery Salad with Walnuts, Lemon and Parm:

  • 2 cups sliced celery
  • 1/2 cup toasted walnuts, chopped
  • 1/4 cup coarsely shredded Parmesan or Pecorino Romano
  • 2 Tbsp. lemon juice
  • 2 drops lemon oil -or- 1/2 tsp. lemon zest
  • 1 Tbsp. walnut oil
  • 1 Tbsp. neutral flavored oil, like grapeseed or canola
  • 1/4-1/2 tsp. grated or pressed fresh garlic
  • Kosher salt and pepper to taste (be generous with the pepper)

 

Ingredient Notes:

Thankfully my hubby loves garlic, even raw garlic, as much as I do.  If garlic isn’t your jam like that, you can dial back the amount or sub in milder garlic powder to taste.

To easily grate garlic, rub a clove over a microplane zester.  Or, press thru it a garlic press.

If you don’t have walnut oil, just use more of the other oil.  However, walnut oil is FABULOUS in salad dressings, so I encourage you to grab a bottle.  You can get it at most grocers and sometimes I even find it at HomeGoods.

 

Here’s What to Do:

In a medium bowl combine the lemon juice, lemon oil/zest, oils, garlic and salt and pepper.  Whisk together, taste and adjust seasonings.  Toss in celery, walnuts and cheese.  This salad is best served right after you prepare it.  If the salad is allowed to sit too long, the celery releases so much water the whole thing loses its “oomph” and the walnuts soften.

 

Enjoy!

Elizabeth

PS – no your eyes aren’t playing tricks on you…there IS a bit of Romaine lettuce in the salad in this pic.  I had just a wee bit of it left to use and tossed it in there! : )

Celery Salad with Walnuts, Lemon and Parmesan

Author Elizabeth at thewildolive.org

Ingredients

  • 2 cups sliced celery
  • 1/2 cup toasted walnuts - chopped
  • 1/4 cup coarsely shredded Parmesan or Pecorino Romano
  • 2 Tbsp. lemon juice
  • 2 drops lemon oil -or- 1/2 tsp. lemon zest
  • 1 Tbsp. walnut oil
  • 1 Tbsp. neutral flavored oil - like grapeseed or canola
  • 1/4-1/2 tsp. grated or pressed fresh garlic
  • Kosher salt - to taste
  • Ground pepper to taste - be generous

Instructions

  • In a medium bowl combine the lemon juice, lemon oil/zest, oils, garlic and salt and pepper. Whisk together, taste and adjust seasonings.
  • Toss in celery, walnuts and cheese.
  • This salad is best served right after you prepare it. If the salad is allowed to sit too long, the celery releases so much water the whole thing loses its "oomph" and the walnuts soften.

Notes

If garlic isn't your jam, you can dial back the amount or sub in milder garlic powder to taste.
To easily grate garlic, rub a clove over a microplane zester. Or, press thru a garlic press.