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 Parmigiano-Reggiano and Walnut Celery Salad Recipe.
Why You’ll Love This Recipe
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. So invite you to come and join our table by preparing this salad.
Recipe Ingredients
These are the ingredients that you’ll need to make this recipe:
- thinly sliced celery
- shaved Parmigiano Reggiano cheese
- chopped walnuts
- extra-virgin olive oil
- red wine vinegar
- kosher salt to taste
- freshly ground black pepper
How To Make This Recipe
These are the instructions that you’ll need to follow to make this recipe:
- 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.
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.
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!
Parmigiano-Reggiano and Walnut Celery Salad Recipe
Ingredients
- 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
Instructions
- 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.
