Celery-Walnut-Parmesan Salad

By Angelika Hanna

A Barefoot Contessa inspired recipe. Celery salad is an Italian classic, which I recently learned from Ina Garten in her TV show on the Food Network.

This salad looks like summer on a plate. I placed my celery salad on a lettuce bed which adds more green shades and flavors to my salad plate.

I followed the Barefoot Contessa’s celery recipe, however, I left the anchovy paste out because of personal taste.


Prep Time: 15 min

Total Time: 1 hr 15 min

Yield: 4-6 servings

Cuisine: Italian

Author: Angelika Hanna / Zest4Food


  • 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (approx. 12 stalks)
  • 1/2 cup extra virgin cold-pressed olive oil
  • 2 tsp grated lemon zest
  • 1/4 cup + 1 tbsp freshly pressed lemon juice
  • 2 tbsp shallots, minced
  • 1 tsp celery salt
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp anchovy paste (optional)

For the Topping:

  • 4-ounce Parmesan cheese, grated
  • 2/3 cup toasted or untoasted walnuts, chopped
  • Fresh parsley (optional)


  1. Place your angle-shaped sliced celery stalks in a bowl. Mix in 1/2 tsp of salt and some freshly pressed lemon juice to moisten well the celery.
  2. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  3. Prepare the dressing: Whisk together the olive oil, lemon zest, lemon juice, shallots, celery salt, anchovy paste (if you use it – I didn’t), salt, pepper.
  4. Arrange the celery on a platter with lettuce.
  5. Drizzle the dressing over the salad.
  6. Shave the Parmesan with a vegetable peeler onto the celery. Sprinkle with walnuts, parsley leaves (optional). Add salt and pepper to your taste.



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