Ingredients
Scale
- 1/2 cup roasted hazelnuts
- A drizzle of olive oil (for toasting the hazelnuts)
- Sea salt flakes, to taste
- 1/4 teaspoon paprika
- 2 Medjool dates, finely chopped
- 6–8 celery stalks (from a medium bunch)
- 1/2 cup finely grated Parmigiano Reggiano
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Zest of 1/2 organic lemon
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (180°C) and toast hazelnuts for about 10 minutes if not pre-roasted.
- Toast chopped hazelnuts in olive oil over medium heat for 3–4 minutes; season with paprika and sea salt.
- In a jar, combine chopped dates, olive oil, lemon juice, zest, salt, and pepper; shake until emulsified.
- Thinly slice celery stalks and soak in iced water until ready to serve.
- Drain celery, pat dry, then combine in a bowl with dressing, Parmigiano Reggiano, and cooled hazelnuts; toss gently.
- Serve immediately for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 288
- Sugar: 5g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg