sweet celery salad;
This sweet celery salad is packed with greens and a little hidden sweetness of crisp apple and chewy dates. Topped with a sharp and tangy dill parmesan dressing, this salad is packed full of fresh herbs and flavors that explode in your mouth!
Oven Temp: -
Servings: 4
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Ingredients
sweet celery salad;
- 1 bunch celery chopped
- 2 large honey crisp apple diced
- 1 large cucumber diced
- handful fresh parsley chopped fine
- 4 oz micro greens
- ½ cup pecans roasted and chopped
- 8-10 pitted medjul dates chopped (optional)
dill parmesan dressing;
- 1 cup parmesan shaved
- ½ bunch freshly chopped dill
- 2 large lemons juiced
- ¼ cup mayonnaise
- 2 Tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- 1 clove garlic minced
Instructions
sweet celery salad;
- If needed, roast the pecans for 5-10 minutes at 350°F taking care not to burn them. Remove when they smell nutty and toasty and allow to cool.
- Chop the bunch of celery from one stalk. I prefer roughly ½-inch pieces, but dealers choice. Add to a large bowl.
- Dice cucumber into ½-inch pieces and add to the large bowl with celery.
- Slice apple, skin-on, into 1-inch matchsticks, and add to the bowl.
- Take one large handful of parsley leaves and chop them up finely. Add to the bowl with the other ingredients.
- Chop the pecans and add to the bowl. Optionally chop medjool dates and add to the bowl as well.
- Add 4oz microgreens and gently use tongs or large spoons to toss the ingredients together evenly.
dill parmesan dressing;
- In a medium container, separate from the salad, mix all ingredients together.
- Add 1 cup of fresh-shaved or grated parmesan to a medium container. (If using pre-grated, I prefer the powdered kind found in the deli section.)
- Take ½ of a bunch of dill and strip and discard the stems. Roughly chop the dill leaves and add to the container.
- Add the remaining ingredients: juice from 2 large lemons, ¼ cup mayonnaise, 2 Tbsp olive oil, ¼ tsp salt, ½ tsp pepper, 1 minced clove of garlic. Stir everything together evenly.
- Store dressing separately from salad, and pour over when ready to serve, tossing together to evenly coat all the greens.
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