Celery and Parsley Salad

Celery and Parsley Salad Recipe
Photo: Johnny Autry; Styling: Cindy Barr
A crunchy, savory, tangy, wonderful combination.

 

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional Information

Calories 129
Fat 10.8 g
Satfat 2.5 g
Sodium 242 mg

Ingredients

3 cups thinly diagonally sliced celery
2 cups baby arugula
3/4 cup packed fresh flat-leaf parsley leaves
1/2 cup coarsely chopped celery leaves
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 ounce shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Combine celery, arugula, parsley, and chopped celery leaves in a medium bowl. Combine lemon juice, olive oil, freshly ground black pepper, and kosher salt in a small bowl, stirring well with a whisk. Drizzle juice mixture over celery mixture, and toss. Top with shaved fresh Parmigiano-Reggiano cheese.

Note:

Tim Cebula,

April 2013
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