There are a lot of things I like about seasonal produce. A summer peach, a fall persimmon, a winter tangerine, the first stalk of rhubarb: each is most perfect in its own moment.
But then there are times when I stick my fingers in my ears: “la la la la la, I’m not listening!” Like when it becomes painfully apparent that lettuce is no longer in season. Some things I just can’t survive the winter without.
This is a green salad to brighten your winter, full of lemony zing, celery crunch, and the wide-awake flavor of flat-leaf parsley. Thin shavings of Parmesan add a bit of substance to the salad, but I’d venture to say that the salad would be just as good with salty toasted pepitas instead of the cheese. It’s only the delicate, delectable leaves of lettuce that are irreplaceable.
Winter Salad with Celery and Parmesan: Wash and tear up a head of curly-leafed red lettuce or another delicate lettuce. Add lots of thinly sliced celery and a big handful of flat parsley leaves that have been plucked from their stems. Dress with olive oil, a pinch of salt, and lots of freshly-squeezed lemon juice. Shower with Parmesan shavings just before serving.
Romaine Salad with Handmade Croutons and Lemon Vinaigrette
- Orange-Roasted Carrot and Avocado Salad with Cumin Vinaigrette
Shaved Brussels Sprout Salad With Lemon, Pecorino, and Red Onion
And, of course, any of the Kale Salads
Emmy Cooks 
What a great way to celebrate celery!
The crunchiness of this is so appealing!
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Sometimes I succumb to non-seasonal produce too! Especially in the winter when it just seems like root vegetables, root vegetables, root vegetables. And I love root vegetables!
This looks great, Emmy! Nothing says yummy like crunchy + Parmesan :-)
We had a delicious celery salad (lots of citrus, no lettuce) at Prune, our favorite New York City restaurant tonight. Thought of you and this salad which I’d briefly viewed on my phone earlier today. If we have to do winter (and I guess we do), then at least there’s celery!
That sounds so good–what else was in it? Did you take extensive mental notes, as I sometimes find myself doing in inspiring restaurants? Can you recreate it for me? Lettuce, schmettuce–I’m craving citrus now. (And a visit to Prune.) :)
I have celery, parsley, and parmesan in my fridge at this very moment just waiting to be transformed into something delicious. Must pick up some lettuce soon so I can make this salad. :)
Also, just want to say I love your writing. Good descriptors and engaging. I’m a fan.
Aw, thanks, Christie! The admiration is mutual. I’ve been glad to see you back from your hiatus! :)
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