Celery and Parsley Salad

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 12 mins
Total time 12 mins
Yield Serves 4 (serving size: 1 1/2 cups)
A crunchy, savory, tangy, wonderful combination. 

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

Nutrition Information

  • calories 129
  • fat 10.8 g
  • satfat 2.5 g
  • sodium 242 mg

How to Make It

  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.