Woodward Celery Salad
A crisp celery salad with pecans, golden raisins, shallot and Parmesan in a lemon-honey vinaigrette.
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Ingredients
- 12 celery stalks, chopped
- 1 small shallot, thinly sliced
- 2/3 cup pecans, roughly chopped
- 1/2 cup golden raisins
- 1/3 cup olive oil
- 1 lemon, juiced
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 2/3 cup grated parmesan
Instructions
- In a large bowl, toss together chopped celery, shallot, pecans, and golden raisins.
- In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, honey, red pepper flakes, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Let the salad sit at room temperature for 20 minutes to allow the flavors to develop.
- Before serving, add grated parmesan and toss gently. Serve immediately.
Notes
This salad holds up well and can be made a few hours in advance. Just add the parmesan right before serving for the best texture.
Nutrition
Serving: 1servingsCalories: 303kcalCarbohydrates: 20.8gProtein: 5.8gFat: 20.8gSaturated Fat: 3.3gCholesterol: 11mgSodium: 200mgFiber: 3.3gSugar: 10.8g