Salt & Wind Travel

Parmigiano-Reggiano and Walnut Celery Salad Recipe

Parmigiano-Reggiano and Walnut Celery Salad Recipe

While Bologna is known for its traditional dishes like tagliatelle alla bolognese, tortellini en brodo, and lasagne Verde, when you travel to Italy you’ll notice that Bolognese people also like fresh vegetables like this Italian Celery Salad Recipe.

What Food Can You Find In Bologna Markets?

No matter the time of year you visit Bologna, you notice the markets are always abundant with onions, striking chicories that come in deep hues of purples and pastel pinks, and my personal favorite, fresh celery hearts.

This Italian celery salad is a way to celebrate top-quality celery. Crisp, light, and so delicious when thinly sliced and paired with salty shavings of Parmigiano-Reggiano, crunchy walnuts, and a few generous tablespoons of olive oil. Make sure you use celery that’s farm-fresh or from your farm box as a lot of the celery at the grocery store can be flavorless.

What Is The Origin Of Celery Salad?

This celery salad is something my Zia (aunt) often serves as the first course at a family meal. We eat this salad a lot because it’s versatile and available year-round. The Parmigiano-Reggiano is really what makes it super special and very Bolognese.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

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Parmigiano-Reggiano and Walnut Celery Salad Recipe

Parmigiano-Reggiano and Walnut Celery Salad Recipe

Inspired by the open-air markets in Bologna, Italy, this fresh, crunchy, simple salad of celery, walnuts, and Parmigiano-Reggiano is a favorite around here! We invite you to feel like you've traveled to Bologna with us by making this Parmigiano-Reggiano and Walnut Celery Salad Recipe.
4.8 from 6 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 163 kcal


  • 3 cups thinly sliced celery (from about 1 bunch)
  • 1/3 cup shaved Parmigiano Reggiano cheese
  • 1/3 cup chopped walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • kosher salt to taste
  • Freshly ground black pepper


  • Toss together the celery, Parmigiano-Reggiano and walnuts in a mixing bowl. Then drizzle on the olive oil and vinegar and toss to combine. Taste and season with salt and pepper if desired. 



Serving: 1gCalories: 163kcalCarbohydrates: 3gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 9mgSodium: 251mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 331IUVitamin C: 2mgCalcium: 182mgIron: 0.4mg
Keyword Easy salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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