Celery Salad with Parmigiano-Reggiano + Walnuts

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.
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 small portions


  • 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. 


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.