Celery Salad with Baby Arugula and Parmesan

celery on plate

We all know it’s February and therefore not summertime, but with the weather as warm as it’s been, it sure feels like it’s just around the corner. I bought this cookbook around Christmas-time and it’s full of different types of “greens” just waiting to be tried. All of the recipes sound wonderful, but when I came across this one, it just called my name. Although celery is most popular during the summer months, it can be found in most grocery stores year round. Therefore, this salad works well no matter what time of the year it is. One note, when preparing the dressing, I doubled the lemon because I like a definite lemon flavor, but otherwise I followed the recipe as written.

Ingredients (makes 6 servings):
12 large celery ribs, washed and trimmed
Kosher salt
1/3 cup olive oil
Juice of 1 lemon (I used 2)
6 cups of baby arugula
1/2 cup freshly shaved Parmesan cheese, for garnish (I used shredded because it’s what we had)
Freshly ground black pepper


Slice the celery on the diagonal into 1/8-inch pieces. Put in a large bowl and season generously with salt to taste.

sliced celery

Whisk together the olive oil and lemon juice.

sliced lemon

whisking oil and lemon

Pour over the celery. Let the celery marinate for 1 to 2 hours, tossing often.

lemon on celery

Arrange the arugula on a platter and spoon the celery mixture, including all of the dressing, evenly over the greens. Sprinkle the shaved Parmesan evenly over the salad and finish with a few grindings of black pepper.

celery on plate

Enjoy 🙂

Adapted from: Eat Greens



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