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Lukas Volger’s Celery Salad with Maple-Candied Almond + Shallot

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Makes 4 to 6 Servings 1x

Time 20 Minutes

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Ingredients

  • 2 medium shallots
  • 6 tablespoons olive oil, divided
  • 1/3 cup raw almonds, chopped in half
  • 1 tablespoon plus 2 teaspoons maple syrup
  • 1/4 teaspoon plus a pinch kosher salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 long, crisp celery stalks, plus the celery heart
  • 1 pear or apple
  • 3 tablespoons coarsely cubed Parmesan cheese
  • Freshly ground black pepper

Instructions

  1. Trim off the root and tip ends of the shallots, then halve them lengthwise and peel off the skin. Using a mandoline or working carefully with a sharp chef’s knife, slice them into thin strips—not quite paper-thin, but slightly less than 1/8 inch.
  2. In a medium skillet, warm 3 tablespoons of the oil over medium heat, then add the shallots and cook until softened and translucent, 5 to 7 minutes. Stir in the almonds and continue cooking until they’re lightly browned and fragrant and the shallots have become a bit crispy and frizzled, another 10 to 15 minutes.
  3. Raise the heat slightly and add 1 tablespoon of the maple syrup and a big pinch of salt. Cook for another minute, allowing the syrup to thicken and clusters of shallot and almond to form, then remove it from the heat. Transfer the solids to a plate to cool.

 

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Notes:

  • It keeps well for a few hours packed in an airtight container in the fridge, but the celery will gradually lose its crunch and release its water once it is dressed
  • Do take care to slice the shallot very evenly and thinly, else they won’t become properly crisp or mingle with the maple and almonds—a mandoline is ideal.