Celery and Parsley Salad with Parmigiano Reggiano and Walnuts Too many Americans think of parsley as no more than a garnish. The Italians know better. from Chef Sara Moulton

Ingredients 

1⁄2 cup walnuts

6 medium celery stalks

1 ounce Parmigiano-Reggiano

1 tablespoon plus 1 teaspoon fresh lemon juice

1⁄2 teaspoon kosher salt

3 tablespoons extra virgin olive oil

2 cups fresh flat-leaf parsley leaves

Method 

1. Preheat the oven to 350 degrees. Spread out the walnuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let the walnuts cool to room temperature. Coarsely chop the walnuts (about 1/3 cup).

2. Meanwhile, very thinly slice the celery crosswise (about 3 cups) and using a vegetable peeler, shave the cheese (about 1/3 cup).

3. In a large bowl, whisk together 1 tablespoon lemon juice and the salt until the salt has dissolved; gradually whisk in the olive oil. 

4. Taste and add more lemon juice if desired. Add the celery, parsley, cheese, and toasted walnuts to the dressing and toss until combined.

Notes and Tips for Celery and Parsley Salad with Parmigiano Reggiano and Walnuts 

They put it in and on just about everything: meatballs, stuffing, pasta dough, sauces, and salads. In large quantities, too, not just a delicate little sprinkle here and there. 

This salad is a tasty demonstration of the ability of parsley to command the center of the plate, or at the least to stand side by side with a simpatico partner: in this case, celery. 

Toss it with some lemon juice, olive oil, walnuts, and freshly shaved Parmigiano-Reggiano, and see if you’re not convinced that parsley can be a star.