Winter Parmesan Celery Salad
- Chef's knife
- Vegetable peeler
- Large mixing bowl
- Mandoline
INGREDIENTS
- 1 medium fennel bulb, very thinly sliced
- 2 celery stalks, cut into thin sticks
- 1 cup marinated artichoke hearts, drained and sliced
- ¾ teaspoon salt
- ¼ teaspoon crushed red chili flakes
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ¾ cup Parmesan shavings
INSTRUCTIONS
- Combine the fennel, celery, artichokes, and Parmesan in a very large bowl.
- Season with salt and chile flakes, then add lemon juice and olive oil. Toss gently until evenly coated.
- Just before serving, fold in the pomegranate arils and pistachios.
- Transfer to a wide platter or multiple platters and serve chilled or at cool room temperature.
FAQ
What type of fennel is best for this celery salad?
The best fennel is a fresh, firm, and pale green bulb with tightly layered fronds. Choose bulbs that feel heavy for their size and have no soft spots, cracks, or browning. Fresh fennel has a slightly sweet, anise-like flavor that balances the savory, salty Parmesan and the acidity from lemon juice. Bulbs with fronds still attached are usually fresher, and the fronds can also be finely chopped to garnish the celery salad for additional visual appeal and subtle flavor. Avoid older, woody bulbs as they can be fibrous and bitter. Trim the base and outer layers carefully before slicing thinly to ensure tenderness in the salad.
Can I make this celery salad ahead of time for a party?
This salad can be partially prepared ahead of time. Slice the fennel, celery, and artichokes up to a few hours before serving and store them separately in airtight containers in the refrigerator. This prevents the lemon juice and olive oil from wilting the vegetables too early. When ready to serve, combine the ingredients in a large bowl, season with salt, chili flakes, and lemon juice, and toss with olive oil. If using optional ingredients like pistachios or pomegranate arils, add them just before serving to maintain their crunch and freshness.
What variations can I try to enhance the celery salad?
You could add thin slices of red bell pepper or radish for extra color and crunch, or sprinkle toasted nuts like almonds, walnuts, or pistachios to introduce a nutty dimension. Fresh herbs such as parsley, dill, or tarragon can also lift the flavor and complement the fennel’s subtle licorice notes. For extra brightness, a few drops of high-quality white balsamic vinegar can be added alongside lemon juice. Some cooks include a small amount of shaved pecorino or aged Asiago cheese as an alternative to Parmesan, providing a slightly different umami profile.
How should I serve this celery salad at a large gathering?
This celery salad should be served in a wide, shallow platter or multiple serving dishes to make it easy for guests to access. Toss the salad gently before serving to ensure even coating of lemon juice and olive oil. If including optional ingredients like pistachios or pomegranate arils, add them at the last minute for maximum freshness and visual appeal. Use serving utensils that allow guests to easily portion out the salad without crushing the delicate vegetables. Keep the salad chilled until just before serving, or place the platters on a lightly ice-lined tray for prolonged parties.
What is the best way to store leftover celery salad?
Leftovers should be stored in an airtight container in the refrigerator. It is best eaten within 24 hours to maintain the crisp texture of the fennel and celery. Keep any optional ingredients like nuts or pomegranate arils separate until just before serving again, as they can become soft or lose their visual appeal when mixed with the dressing for an extended period. If the salad loses some of its crunch, a brief rinse under cold water and gentle re-tossing with fresh lemon juice can help revive the vegetables slightly. Always chill the salad before serving.
Can I add fruit to this celery salad for a sweeter note?
Thin slices of apple or pear work particularly well, offering crisp texture alongside the fennel and celery. Citrus segments, such as orange or grapefruit, can also add juiciness and bright flavor. When adding fruit, slice it thinly to ensure it integrates well without overpowering the other ingredients. To prevent browning in apples or pears, toss the slices briefly with lemon juice before adding.
How do I keep the celery salad from becoming soggy?
It is important to combine the vegetables with the dressing just before serving. Avoid tossing the fennel, celery, and artichokes with lemon juice and olive oil too far in advance, as the acid will break down the fibers over time. Store sliced vegetables separately in airtight containers in the refrigerator if preparing ahead. If using optional toppings like nuts or pomegranate arils, add them at the last minute to maintain crunch.
