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Celery and Greens Salad with Lemony Vinaigrette (Amanida d’Api)

Celery and Greens Salad with Lemony Vinaigrette (Amanida d’Api)

The most refreshing salad: soft parsley and frisée, offset with crisp, refreshing celery and rich, savory walnuts. A bright lemon lemony vinaigrette ties it all together.

  • Makes
    4 servings
  • Cook Time
    25 minutes

This refreshing salad with plenty of texture was inspired by a recipe in “Catalan Food” by Daniel Olivella. We soften and flavor the celery with a brief soak in a lemony vinaigrette, then toss it with parsley, frisée and toasted walnuts, which add richness and a little umami. The salad is great with grilled meats and seafood, hearty braises or even a platter of cured meats and cheeses.

Ingredients

  • Zest and juice of 1 lemon OR1 lime

  • 3

    tablespoons extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 10

    medium celery stalks, peeled and thinly sliced on the diagonal (about 4 cups)

  • 2

    cups lightly packed fresh flat-leaf parsley leaves, torn if large

  • 1

    medium head frisée OR chicory OR escarole, cored and torn into bite-sized pieces (about 4 cups)

  • ½

    cup walnuts OR hazelnuts, toasted and finely chopped

In a large bowl, whisk together the zest and juice, and oil, then season with salt and pepper. Add the celery and toss, then let stand for 10 minutes. Add the parsley, frisée and nuts, then toss again. Taste and season with salt and pepper.

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