I always use the tender inner stalks of the celery for this salad. And don’t forget to use the delicious greens. Add some shredded chicken if you want to make it a more robust meal.


Food + Styling + Photography by Paul Lowe

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SERVES 4

You will need:
6 to 7 celery stalks with greens, thinly sliced
2 tablespoons toasted pine nuts
1/2 cup grated Parmesan
4 tablespoons lemon juice
3 tablespoons olive oil
salt and pepper
  1. In a large salad bowl, mix celery, pine nuts, and Parmesan. Toss to just combine.
  2. To the same bowl, add lemon juice, olive oil, salt, and pepper, and toss well. Serve immediately.

TIP:

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I always use the tender inner stalks of the celery for this salad. And don’t forget to use the delicious greens. Add some shredded chicken if you want to make it a more robust meal.
Photography by

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