Celery—it’s not just for seasoning mixes and vegetable trays anymore! One of my favorite ways to showcase this crisp green vegetable is to serve it as the base for a delicious side salad; stalks and leaves alike. When paired with crunchy hazelnuts, one of my favorite salty cheese– Pecorino Romano, and the sweetness of golden raisins, this salad is an excellent combination of flavors and textures. A tangy coarse ground mustard and lemon juice vinaigrette tops off the salad and gives it just the right amount of added flavor.
(To view this recipe, click on the blue title of the blog post above*)
Celery Salad with Pecorino, Hazelnuts & Golden Raisins
Ingredients:
- 5 stalks of celery, chopped, leaves chopped as well
- ½ cup hazelnuts, roughly chopped
- ¼ cup golden raisins
- ½ cup grated Pecorino Romano cheese
- For the vinaigrette:
- 1 teaspoon coarse grainy mustard
- Juice of 2 lemons
- 3 Tablespoons extra virgin olive oil
- Pinch of crushed red pepper flakes
- ¼ teaspoon salt
- Pinch of coarse black pepper
Directions:
- Combine the chopped celery, hazelnuts, and raisins in a large bowl, tossing to mix well. Make the vinaigrette by adding all of its ingredients together in a small mixing bowl; whisk until thickened and emulsified. Drizzle the dressing all over the salad, tossing to combine. Top the salad with the grated Pecorino Romano cheese and serve room temperature.
Tagged: celery, celery sald, golden raisins, hazelnuts, mustard vinaigrette, pecorino cheese, Salad, side dish, vegetarian
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