Rye Free Classic Celery Salad

Total time20 min

Prep time15 min

Cook time5 min

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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)
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1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

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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