Celery Salad with Parmigiano-Reggiano + Walnuts

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

3 cups celery thinly sliced

½ cup Parmigiano-Reggiano shaved {see notes}

⅓ cup raw walnuts chopped {see notes}

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

sea salt to taste

black pepper to taste

Directions at withfoodandlove.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer