Celery Salad with Dates, Walnuts, and Parmigiano

Close-up overhead view of the finished celery salad served in a striped ceramic bowl, topped with large shaved Parmesan curls, chopped walnuts, dates, and fresh parsley leaves.

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Celery Salad with Dates, Walnuts, and Parmigiano

This vibrant celery salad has an incredible mix of salty, tangy, punchy, and sweet flavors with the most satisfying crunchy texture. It’s made with a handful of pantry staples, comes together in minutes, and keeps well in the fridge for days. It’s a simple yet unexpected salad that turns a humble bunch of celery into something really special!

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 4

Calories: 287kcal

Author: Nicole Gaffney

Ingredients

1 shallot small, very finely minced
1 garlic clove small, very finely grated
2 tablespoons white wine vinegar
4-5 anchovy fillets oil packed, finely chopped
¼ cup extra virgin olive oil
8 celery stalks very thinly sliced on a sharp bias
⅓ cup walnuts toasted and chopped
⅓ cup dates sliced
2 ounces Parmigiano Reggiano shaved with a vegetable peeler
2 tablespoons flat leaf parsley chopped
black pepper freshly cracked

Instructions

In a large bowl, combine the minced shallot, garlic, and white wine vinegar. Let sit for about 5 minutes to soften the flavor.
1 shallot, 1 garlic clove, 2 tablespoons white wine vinegar
Add the chopped anchovies. Try to break them up and mash them a bit so they dissolve into the vinegar.
4-5 anchovy fillets
Slowly whisk in the olive oil to form a loose vinaigrette.
¼ cup extra virgin olive oil
Add the sliced celery, walnuts, dates, Parmigiano, and parsley. Season with a little bit of salt if needed and freshly cracked black pepper, then toss well so the celery is evenly coated.
8 celery stalks, ⅓ cup walnuts, ⅓ cup dates, 2 ounces Parmigiano Reggiano, 2 tablespoons flat leaf parsley, black pepper
Transfer to a bowl or serving platter and top with more Parmigiano shavings if desired.

Notes

Don’t throw away the celery leaves! Throw them in for an extra herbaceous flavor and a different texture from the stalks.
Slice the celery thinly on a sharp diagonal with a knife. This shortens the fibers and gives the salad a more delicate texture. Do not use a mandoline or the celery fibers will clog the blade.
If the celery stalks are very thick or stringy, peel the outer strings with a vegetable peeler first.
Lightly toast the walnuts in a dry skillet or in a 350°F oven for about 5-7 minutes until fragrant for better flavor and crunch.
Double or triple the dressing recipe and store it in the fridge in an airtight container to use in this and other salad recipes. Toss with salad right before serving for the best results.

Nutrition