Celery Almond Salad

Name: Celery Almond Salad
Yield: Serves 4 to 6
Ingredients: 1 handful chopped fresh garden herbs, such as parsley, dill, basil, and chives; Sea salt and freshly ground black pepper; 1 15-ounce (425-g) can white cannellini beans, drained and rinsed; 3 tablespoons raisins, ideally sultanas (golden raisins); 8 large ribs celery, peeled and very thinly shaved; 5¼ ounces (150 g) arugula; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 4 tablespoons (25 g) grated Parmesan cheese; ½ cup (75 g) halved almonds, briefly toasted in a dry skillet

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
4

Side dish
Vegetarian
Gluten-free

Method

Prepare

Whisk the oil, lemon juice, and cheese in a bowl, and stir in the cannellini beans. Scoop in the celery, raisins, and nearly all the almonds, keeping some almonds aside for garnish. Season if you wish with salt and pepper.

Let stand for 15 minutes to allow the flavors to be absorbed.

Ingredients

Method

Prepare

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