Impress for less with this healthy and refreshing celery salad, it makes a glamorous starter to any dinner party and it's ready in less than 15 minutes.Note: originally published in November 2019, the recipe has been tweaked and updated with new photos and notes.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: celery salad
Servings: 4
Author: Katia
Ingredients
8 long celery stalks, thinly sliced
1pear or apple, thinly sliced
¼-½pomegranate, arils (optional)
⅓ cupshaved Parmesan
Dressing
2 tablespoonextra virgin olive oil, plus more fro drizzling if you wish
1tablespoonlemon juice
1teaspoonhoney
¼ heapedteaspoonfine salt, plus more to taste
⅛teaspoonblack pepper, plus more to taste
Instructions
Separate the celery ribs, trim the stalks, but keep the most tender celery leaves. Wash and pat them dry, then finely chop the leaves, and slice the celery ribs into 1/4 inch thick pieces. Add everything to a large salad bowl.
Wash and cut the pear or the apple into two halves, remove the core, and slice each half into 1/4 inch thick pieces. Add to the salad bowl.
If you don't use store-bought shaved parmesan cheese, you can do it yourself by finely slicing the with a peeler or a serrated knife. Add half of it to the salad bowl and keep the rest to garnish the salad before serving.
Remove the arils from half pomegranade. To reduce the mess, I suggest you do to remove the arils while keeping the pomegranate submerged into a bowl full of water. Pat dry the arils and set aside.
Place the dressing ingredients into a jar with a lid (I start with 1/4 heaped tsp of salt) and shake well until emulsified. Pour the dressing over the salad, toss gently. Taste and adjust the seasoning to your taste.
Top with the pomegranate arils and the reserved shaved parmesan cheese. The quantity of arils depend on the size of the serving plate of bowl (trust your judgment).
Serve the celery salad straight away at room temperature.
Notes
STORAGE: this salad keeps well, covered and chilled, for about 1 day (before serving, pour off some of the excess liquid). But if f you plan to make this salad ahead, I would suggest you to store sliced celery in a separate container. Then add pomegranate arils, parmesan, and dressing when ready to serve.