celery salad with walnuts and parmesan

It seems so simple and almost boring. This is one of the best salads I have ever experienced. Enjoy!


1 cup walnuts

1.5 tablespoons red wine vinegar

1/2 teaspoon kosher salt

freshly ground pepper to taste

1/4 cup extra virgin olive oil

8 large stalks celery with leaves, thinly sliced

2 ounces good parmesan cheese, grated or shaved

  • Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet. Toast, tossing once halfway through until nuts are golden, 7-10 minutes. Cool and coarsely chop.
  • In a small bowl, whisk together vinegar, salt and pepper and then the oil. Combine the walnuts and celery and cheese in large bowl. Add dressing and toss.