We love that this salad comes together with kitchen staples you're likely to have on hand already. Celery, parsley, and Parmigiano-Reggiano cheese with lemony dressing is a classic Italian-style salad. Peeling the outermost layer of the celery stalks removes their thickest, toughest fibers. We add mushrooms for meaty substance and carrots for a touch of balancing sweetness. The dish delivers celery flavor in three forms: the crisp stalk; the tender, herby leaves; and the fragrant seeds that infuse the dressing.
3 cups diagonally sliced peeled celery (about 5 large stalks)
3 cups shaved carrots (about 3 large)
1 (6-oz.) pkg. large cremini mushrooms, very thinly sliced
Combine celery, carrots, mushrooms, celery leaves, and parsley leaves in a bowl.
Whisk together oil, rind, juice, shallot, thyme, celery seeds, honey, salt, and pepper in a medium bowl. Add dressing and half of the cheese to vegetables, and toss to coat. Top each serving with remaining cheese.
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