Celery is so much more than just the starting point for soups and stews. This fresh, vibrant salad celebrates the whole head, pairing crisp celery with sweet dates, salty olives and Parmesan, and crunchy roasted walnuts. It's the perfect balance of sweet, salty and crunchy, making it a delicious side dish or light lunch.
Ingredients
Salad
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1 head of celery
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8–10 pitted dates, chopped
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50g roasted walnuts, roughly chopped
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30g Parmesan, shaved
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30g green olives, halved
Dressing
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3 tbsp olive oil
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1½ tbsp sherry vinegar or white wine vinegar
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Salt and black pepper
Method
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Thinly slice the celery on the diagonal. Place it in a colander, wash well and shake off any excess water.
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Chop the dates, roughly chop the roasted walnuts and halve the olives.
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In a small bowl, whisk together the olive oil and vinegar. Season with salt and black pepper.
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Place the celery, dates, olives and walnuts into a large bowl. Pour over the dressing and toss well until everything is evenly coated.
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Using a vegetable peeler, shave the Parmesan over the salad. Give everything one final toss, taste and adjust the seasoning with a little more salt and black pepper if needed.
Serve immediately while the celery is crisp and fresh.