Scale

6–8 celery stalks, thinly sliced on a diagonal

¼ cup Parmesan cheese, shaved

⅓ cup toasted walnuts or almonds, chopped

¼ cup fresh parsley, chopped

For the Dressing:

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp Dijon mustard

½ tsp honey

Salt and black pepper to taste

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Wash and slice the celery diagonally into thin pieces.
Toast the walnuts or almonds in a dry pan over medium heat for 3–5 minutes, then chop them.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
In a large bowl, combine the celery, nuts, and parsley. Drizzle the dressing over the top and toss gently.
Shave Parmesan over the salad and let it sit for 5 minutes before serving.

For extra crunch, soak the celery in ice water for 10 minutes before assembling the salad.
Swap walnuts for pecans or sunflower seeds for a different flavor.
Adjust the dressing to taste—add more lemon for tanginess or honey for sweetness.