I see your lemon and raise you hazelnuts! The citrus-inspired celery salad takes a softer approach when sautéed with chicken stock until tender. Be sure to cut celery on the diagonal for a leafy green effect.

Recipe by Cooking Light November 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 6 (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan. Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife. Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.


Nutrition Facts

93 calories; fat 9.3g; saturated fat 1.2g; mono fat 7g; poly fat 1g; protein 1g; carbohydrates 2g; fiber 1g; sodium 197mg; calcium 21mg.