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.
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
- In a large salad bowl, mix celery, pine nuts, and Parmesan. Toss to just combine.
- To the same bowl, add lemon juice, olive oil, salt, and pepper, and toss well. Serve immediately.
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