Celery, Cheese and Nut Salad

Serves #
Makes 4 - 1 cup servings; Net carbohydrates: 3 grams per serving

Notes from the Chef

Celery is one of my favorite vegetables. Long lost in soups, tuna salad, under peanut butter, and in “relish” trays. This fast, inexpensive, refreshing side dish is a new way to look at celery.

Ingredients

  • 3- cups celery cut into thin slices (about 8 stalks)
  • Juice and zest of ½ -1 lemon (about 3 Teaspoons.)
  • ¼ -tsp. kosher or sea salt (divided)
  • ¼ cup good olive oil
  • 1/8 tsp. black pepper
  • ½ tsp. Worcestershire Sauce
  • ¼ tsp. Dijon mustard
  • 1 Tbsp. minced shallot or scallion
  • 1 tsp. chopped fresh parsley
  • ½ cup toasted nuts (your choice walnuts, pecans or pistachios)
  • 2 ounces of shaved or chunked parmesan cheese (or Granna Padano)

Preparation

  1. Thinly slice celery (on an angle). Add 1 tablespoon of the lemon juice and 1/8 tsp of the salt and toss. (DON’T SKIP THIS STEP! It allows the celery to weep and soften and enhance the flavor of the lemon juice) Allow to sit for 15-20 minutes
  2. Combine: remaining salt, lemon juice and zest, pepper, Worcestershire sauce, and mustard. Stir until well combined. Add the olive oil and whisk until the mixture thickens. Add the scallions or shallot. Pour over the celery mixture and refrigerate for at least 1 hour. Toast the nuts and shave or chunk the cheese. Add the nuts to the celery mixture just before serving and top with the cheese.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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