Parmesan Celery Salad Recipe
A breezy summer-spirited lunch salad made with celery, beans, and Parmesan. And a glance at my attempt at organizing some of my pictures into albums.
I worked on two things over the weekend: organizing my photos into scrapbooks, and making this Parmesan Celery Salad. For years, I've had piles of photos accumulating in drawers, on desks, and in boxes. I suspect it is going to be a long process wrangling them into some sort of order, but at least I now have a plan. The salad? It's crisp and vibrant from the celery and jolt of lemon, creamy from the warm cannelloni beans dusted with wispy threads of grated Parmesan. It hits the warm beans and melts instantly. Prepping the ingredients involves a bit of slicing and toasting, but beyond that, it all comes together in no time.
First, a peek at the albums. I came across these bound, cloth-wrapped photo albums at a local art supply store, and it was the motivation I needed to start this project. I suspect a number of you will ask, so here's the scoop. The albums are Kolo. I like the Hudson 3, which holds 300 photos in a narrow but chunky book format. And, the color you see in the photo down below is ivory. They're nice, but not over-the-top precious, if you know what I mean.
I started by organizing my favorite instant/peel-apart film shots into two of the albums. More than anything, I'm relieved they now live somewhere with a bit of protection. A lot of them were in a stack in my desk drawer floating around alongside recipe clippings, receipts, and long-forgotten to-do lists. Now, the real project is going to be tackling my film archives. I must have fifteen years of slide film I've never properly scanned or printed. Exciting and paralyzing at the same time!.....
Here's the celery salad recipe. It couldn't be quicker. And, more than anything, it's a breezy summer-spirited lunch option. The last thing I'll say, and I'll note it down below, this is the sort of thing that is particularly great when you cook your own beans - either from dried, or from fresh shell beans you might come across at the market this time of year.
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Parmesan Celery Salad Recipe
Set aside any celery leaves you might come across while prepping this salad. I always try to buy bunches of celery that are leaf-heavy on top. That said, don't despair if no leaves are visible when you're choosing cellar, there are usually some hiding out atop stalks deeper in the bundle. And for a salad hinged on so few ingredients, my recommendation would be to cook your own beans. Not essential, but well worth the effort.
8 large celery stalks, stripped of strings
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly grated Parmesan, plus more for topping
1 1/2 cups / 10 oz / 285 cooked cannellini or garbanzo beans, heated
3 tablespoons currants (or golden raisins)
1/2 cup / 1 1/2 oz / 40 g sliced almonds, deeply toasted
sea salt or homemade celery salt
freshly chopped herbs (or herb flowers), or reserved celery leaves
Slice the celery stalks quite thinly - 1/8-inch or so. Then, in a small bowl, make a paste with the olive oil, lemon juice, and Parmesan. Set aside. In a large bowl toss the heated beans with the olive-Parmesan mixture. When well combined, add the celery, currants, and most of the almonds. Toss once more. Taste and add a bit of salt if needed. Serve in a bowl or platter topped with herb flowers and/or celery leaves.
Serves 4-6.
Prep time: 10 minutes - Cook time: 5 minutes
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Comments
What a lovely combination. I have been experimenting with similar combinations in the past few weeks, using crisp lettuces and cucumber where you have inserted celery. I love the crunchy and the lemon, along with some parm. Refreshing dish for a very hot summer. Will try the celery and the ceci beans now. Thanks for the inspiration!
Thanks Dawn for the cashew idea. So many of us cannot tolerate dairy and it seems to be a constant ingredient is so many recipes [just add cheese that will fix everything].
Thanks Dawn for the cashew idea. So many of us cannot tolerate dairy and it seems to be a constant ingredient is so many recipes [just add cheese that will fix everything].
I want to make this salad and get those photo books! On the Kolo site it doesn't say that the paper is archival--I had to remove our childhood photos from their sixties/seventies albums to save them. Is that a concern?
Refreshing salad! Perfect, I think, with San Pellegrino and lemon :) Good luck on your projects Miriam@Meatless Meals For Meat Eaters
Ah, thank you for a celery recipe! With some lovely plants thriving in the garden right now I am most appreciative of ways to use it that are not soup, egg salad and tuna salad!
Oooh, I may have to try this. I have a tendency to ignore celery for the most part (outside of its place in my mire poix, of course), but this might make me look at it differently. The flavor combo seems like it would be lovely, and it's perfect for the sweltering heat we're facing this week!
Like so many others who have commented, I skipped the cheese and substituted ingredients with what I had on hand. Instead of beans, I used left over rotisserie chicken. Instead of almonds and currants, I used chopped macadamias and a tablespoon of locally made cranberry relish. To add an additional fruity note, I used blood orange-infused olive oil. Very tasty!
I don't like celery as much but the idea of this salad is tempting me to give this green stalk yet another attempt!
This salad looks delicious, but I cannot eat raw celery. I am one of the few people that celery numbs my mouth and throat. What other veggie can you recommend to make with the beans, carrots perhaps?
I don't even like celery and this salad has my mouth watering! I think it's the beans/parmesan combination...gets me every time. :-)
How do you do it? You wave your wand and remind me of neglected ingredients in my kitchen. Like celery - crunchy sweet celery. I'm loving the fresh shelling beans from our farmers market (borlotti mostly). I think they'd be delicious in this. + lovely albums.
Ohhhh I love this recipe! Definitely on my to be tried list ;-)
Ah! I so need to be reminded of lovely, crunchy celery. I get so distracted by beets, corn and tomatoes at this time of year that I sometimes forget to use this cruciferous wonder. I'm going to make it!
As a fairly recent convert to raw celery and a lover of all things beany, I really look forward to making this creamy-crunchy salad; it's just the kind of thing I like for lunch. And regarding pictures: My mom is currently in the process of scanning *40 years* worth of slides. It's a mammoth undertaking, but well worth it!
Ooooh yum! This one's on the "to make" list for sure. My sig. other is a huge celery fan and a huge parmesan fan, separately. He'll freak out when he sees his two favorites together in one dish.
The currants and almonds are gorgeous mix-ins here. Beautiful photos, as always
Beautiful, Heidi!!
This salad looks amazing, will definitely make it this week. Question I've been wanting to ask forever and that perhaps you've addressed before -- what material is your countertop? Marble? If so do you know the name? Always love your kitchen pics with the white countertops and subway tile backsplash!
HS: Thanks Liz! It is marble, although I'm not sure of the details beyond that. It's white with minimal grey markings.
Love the contrast between crunchy and creamy. Perfect for summer. Thanks for sharing!
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