This crisp salad makes a great light side dish, just add the chopped walnuts just before serving to keep them crunchy!
Recipe Prep Time:
15 min
Recipe Cook Time:
5 min
Recipe Ingredients:
1 head of celery
1/4 cup walnuts, roughly chopped, 2 T more for garnishing
3 T vinegar of your choice
walnut oil, or macadamia or olive
sea salt and fresh cracked black pepper
Recipe Instructions:
Rinse the celery well and remove any tough outer stalks.
Cut off the root end but keep the whole head together.
Slice the head of celery thinly, cutting on the diagonal with either a sharp knife or a mandoline.
For the dressing, grind 1/4 C of walnuts in the food processor until finely ground, scraping down the sides as needed.
Add the vinegar and then, while the machine is running, drizzle in the oil until you have an emulsion. Stop and taste until you find the balance of acidity that you prefer.
Add salt and freshly cracked pepper to taste, toss the celery with enough dressing to lightly coat, then refrigerate for an hour.
When ready to serve, top the salad with more walnuts (lightly toasted for extra crunch) and more dressing if desired.
Enjoy!