Celery Salad with Herby Citrus Vinaigrette

🥘 Ingredients

• Herby Citrus Vinaigrette 3-3.5 tbsp
• walnuts or pecans ¼ cup
• bunch celery rib 4-5
• flat-leaf parsley leaves no stems 1 handful
• heads seasonal lettuce of choice ½
• juicy fresh fruit e.g., of chopped pineapple or medium orange 1 handful
• Kosher

1. 1

   Gather: Herby Citrus Vinaigrette , walnuts or pecans , bunch celery rib , flat-leaf parsley leaves no stems , heads seasonal lettuce of choice , juicy fresh fruit e.g., of chopped pineapple or medium orange , Kosher salt and freshly cracked black pepper.
2. 2

   Take the Herby Citrus Vinaigrette out of the fridge so the oil can return to a liquid state. To speed things up, add the jar of vinaigrette to a bowl of hot water. Shake well to re-emulsify.
3. 3

   If the nuts are raw, toast them first for the best flavor. Spread out on a sheet pan and toast in a 350ºF / 175ºC oven for 7-10 minutes . (If your nuts are pre-chopped, check at 5 minutes.) Or, add to a sauté pan over medium or medium-low heat and toss, stirring occasionally, until nutty and lightly browned. Chop the nuts or break into pieces with your hands.
4. 4

   Tear the celery leaves and parsley leaves into small pieces with your hands. Use roughly the same amount of celery leaves as parsley leaves.
5. 5

   Chop the lettuce finely or tear into small pieces.
6. 6

   Prepare the fruit. For pineapple, peel as necessary and cut into thin slivers. If using an orange, peel and thinly slice the segments (or chop).
7. 7

   In a mixing bowl, combine the chopped celery, celery leaves, parsley leaves, and chopped lettuce.
8. 8

   When ready to serve, add the Herby Citrus Vinaigrette on top and toss to coat. Add the fruit and nuts, gently toss, and season with salt and pepper as needed.