Breastfeeding Friendly Classic Celery Salad
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Learn more →Ingredients
4 servings
- ½ cup walnut halves
- 6 large celery stalks, thinly sliced on the bias (about 3 cups), leaves reserved
- ½ cup loosely packed celery leaves
- 1 oz parmesan, shaved (about ¼ cup)
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
For the dressing
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Toast the walnuts in a dry large skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 2 minutes, then roughly chop.
- 2
In a large mixing bowl, whisk together the lemon juice, lemon zest, Dijon mustard, and shallot. Drizzle in the olive oil while whisking until the dressing is emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper.
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