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Recipe

Celery and Marcona Almond Salad

Scott Phillips

Servings: 4

Forget your go-to green salad and try this super-crunchy version instead. You can toast the almonds and slice the celery several hours ahead; keep the nuts at room temperature but refrigerate the celery so that it stays crisp.

Ingredients

  • 1/2 cup Marcona almonds, coarsely chopped
  • 1-1/2 Tbs. fresh lemon juice; more as needed
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 6 large ribs celery, trimmed and sliced inch thick (about 4 cups), plus 1/2 cup leaves from the inner stalks
  • 1 4- to 6-oz. chunk Parmigiano-Reggiano

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 5
      Sodium (mg): 400
      Carbohydrates (g): 7
      Fiber (g): 3
      Protein (g): 7

Preparation

  • Position a rack in the upper third of the oven and heat the oven to 350°F.
  • Bake the almonds on a small rimmed baking sheet until several shades darker, 9 to 11 minutes. Set aside.
  • Combine the lemon juice, 3/4 tsp. salt, and several grinds of pepper in a large bowl. Slowly whisk in the oil. Toss with the celery and celery leaves.
  • Finely grate about 1/3 cup of the cheese into the salad, preferably using a rasp grater. Add half of the almonds and toss. Season to taste with salt, pepper, and lemon juice.
  • Divide the salad among 4 plates, sprinkle with the remaining nuts, and using a vegetable peeler, shave 4 or 5 curls of cheese onto each salad.

Reviews

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Reviews

  • Annakatherine | 08/09/2015

    I love celery and think it is under rated. This is easy to put together. Celery is refreshing and nice nuttiness from almonds and cheese.

  • Bagni | 01/02/2014

    Wonderful textural differences, a snap to put together and a refreshing change from a green salad!

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