RESET360 with Camille McLaughlin
December Pick: Salads

Shaved Celery and Parmesan Salad with Pomegranate

Crisp celery sliced paper thin with its pale leaves and parsley, dressed in lemon and olive oil, and topped with parmesan, pomegranate, and pine nuts.

Why you'll love Shaved Celery and Parmesan Salad with Pomegranate

Celery is rarely the star, and this salad shows why it should be. Sliced paper thin on a sharp angle and chilled in ice water, the inner ribs turn crisp, juicy, and almost sweet, with a gentle peppery bite. Shaved parmesan brings salt and richness, pomegranate seeds bring bursts of tart juice and December color, and toasted pine nuts add a soft, buttery crunch.

The ice bath is what makes celery this crisp. Its cells take in the cold water through their walls and swell tight, the same way a wilted rib firms up in a glass of water, so ten minutes in ice water gives every slice a snap. Slicing on the bias makes long, thin pieces that hold the dressing and eat more delicately than chunky half-moons.

The dressing starts by soaking a minced shallot in lemon juice and salt for a few minutes. The acid softens the shallot's raw bite, so it seasons the salad instead of overpowering it, and the lemon picks up its flavor before the olive oil goes in.

Quick overview: This Shaved Celery and Parmesan Salad with Pomegranate takes 25 min of hands-on time and about 29 min in all and makes 4 servings, each about 1 1/2 cups. You'll need a skillet.

Jump to recipe

Shaved celery salad with parmesan, pomegranate and pine nuts
Prep 25 minCook 4 minTotal 29 minServes 4Serving about 1 1/2 cupsYou'll need Skillet

Ingredients

  • 8 inner celery ribs from 1 large bunch, plus a handful of the pale inner leaves
  • 1 small shallot, finely minced
  • 2 tbsp fresh lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1/2 tsp flaky or fine sea salt, divided
  • 1/4 cup pine nuts
  • seeds of 1/2 large pomegranate (about 1/2 cup)
  • 3 tbsp extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 2 oz parmesan, shaved with a vegetable peeler
  • freshly ground black pepper

Instructions

  1. Slice and chill the celery: Peel the outer strings from any wide ribs with a vegetable peeler. Slice the celery on a sharp diagonal as thin as you can, about 1/8 inch, with a sharp knife or a mandoline, and drop the slices into a large bowl of ice water for 10 minutes. The cold water firms every slice.
  2. Soak the shallot: Stir the shallot into the lemon juice with the lemon zest and 1/4 teaspoon of the salt in a small bowl, and let it sit while the celery chills. The acid takes the harsh edge off the raw shallot.
  3. Toast the pine nuts: Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often, for 3 to 4 minutes, until golden and fragrant. Pine nuts are rich in oil and go from golden to scorched quickly, so tip them onto a plate the moment they color.
  4. Seed the pomegranate: Score the pomegranate half into quarters, then break the pieces apart in a bowl of cool water and loosen the seeds with your fingers. The seeds sink and the white pith floats, so you can skim the pith off and drain the seeds.
  5. Dress: Whisk the olive oil into the shallot and lemon. Drain the celery and spin or pat it completely dry, since water left on the slices dilutes the dressing. Toss the celery, celery leaves, and parsley with the dressing and the remaining salt.
  6. Finish: Pile the salad onto a platter and scatter the parmesan, pomegranate seeds, and pine nuts over the top. Finish with black pepper and serve right away, while the celery is cold and crisp.

Storage and leftovers

This salad is best within an hour of dressing. Leftovers keep, covered and refrigerated, for 1 day; the celery softens a little but stays bright.

To prepare ahead, keep the sliced celery in a container of cold water in the refrigerator for up to 2 days, and the dressing, pomegranate seeds, and toasted pine nuts separately for up to 3 days. Dry the celery and toss everything together just before serving.

Variations

  • Walnuts: Use toasted chopped walnuts in place of the pine nuts.
  • With fennel: Shave 1 small fennel bulb thin and toss it in with the celery for a sweeter, anise-scented salad.
  • Pecorino: Use shaved pecorino romano in place of the parmesan for a sharper, saltier finish.
  • Make it a lunch: Top each serving with 4 oz of sliced roast chicken or flaked poached salmon.

Notes and tips

  • Use the heart: The pale inner ribs are the most tender and the sweetest. Save the darker outer ribs for broth or soup.
  • Keep the leaves: The yellow-green leaves at the center of the bunch taste like a mild, bright herb. Use every one.
  • Shave the cheese wide: Run a vegetable peeler along the long side of a wedge of parmesan to make broad, thin shavings that drape over the salad.
  • Pick a heavy pomegranate: A pomegranate that feels heavy for its size is full of juicy seeds. They are in season from October through January.

Nutrition and mindful eating

  • Celery is mostly water and fiber, so the salad is crisp, cool, and refreshing between richer holiday dishes.
  • Pomegranate seeds bring tart flavor, fiber, and polyphenols, and paired here with olive oil and cheese they fit easily into a meal.
  • Olive oil, parmesan, and pine nuts are the real fats in the bowl, and fat is what carries the lemon and parsley across your tongue.
  • Parmesan adds a little protein and a long, savory finish that makes a small amount of cheese go a long way.
  • As you eat, notice the snap of the celery and the pop of the pomegranate, and pay attention to how a bright, crunchy salad beside a holiday roast leaves you feeling lighter and more comfortable after the meal.

Frequently asked questions

Have a question about this Shaved Celery and Parmesan Salad with Pomegranate? Start here, with the questions people ask most.

Do I really need the ice water?

It makes a noticeable difference. Ten minutes turns ordinary celery crisp and sweet, and it also mellows any bitterness.

Can I use a mandoline?

Yes, and it gives the thinnest, most even slices. Use the hand guard, and hold the rib at an angle across the blade for long bias cuts.

Can I buy pomegranate seeds already removed?

Yes. Containers of fresh pomegranate seeds are in the produce case through the winter; look for seeds alone, with nothing added.

What does it go with?

Roasted beef tenderloin, roast chicken, seared salmon, or slow-cooked pork. Its crunch is welcome beside anything rich.

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Tags: December Pick, Salads, Italian-Inspired, 30 Minutes or Less