Celery Salad with Parmigiano-Reggiano + Walnuts

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 4 small portions

While I think this celery salad is best served right after it is mixed, you could make this ahead of time. Store it in an airtight container for up to 3 days.


  • 3 cups celery, thinly sliced
  • 1/2 cup Parmigiano-Reggiano, shaved {see notes}
  • 1/3 cup raw walnuts, chopped {see notes}
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • sea salt, to taste
  • black pepper, to taste


Toss together the celery, Parmigiano-Reggiano and walnuts in a mixing bowl. 

Then drizzle on the olive oil and vinegar and toss to combine. 

Taste and season with salt and pepper if desired. 

Recipe Notes

Parmigiano-Reggiano is a hard, salty unpasteurized cow's milk cheese exclusively from the Emilia-Romanga region of Italy. The word, Parmesan is often used generically for various simulations of this cheese. You can use Parmigiano-Reggiano, Parmesan or Pecorino Romano interchangeably in this recipe. 

If you are allergic to walnuts, raw pumpkin seeds would be a good alternative. 

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