Celery Salad with Gouda Parmesan

Fresh, Crunchy, and Packed with Flavor: Celery Salad with Marieke Golden Gouda Parmesan

Looking for a dish that's as fresh as it is satisfying? This Celery Salad with Marieke Golden Gouda Parmesan is the perfect balance of crisp vegetables, hearty chickpeas, and the nutty, savory goodness of our Golden Gouda Parmesan. It's light enough for lunch yet elegant enough for entertaining, and it comes together with simple, wholesome ingredients you likely already have on hand.

Why Golden Gouda Parmesan?

Our Golden Gouda Parmesan brings the best of both worlds to this dish. The creamy, slightly nutty Gouda flavors combined with the sharp, savory notes of Parmesan add depth of flavor.

This salad is ideal for meal prep since it actually gets better as it chills. Make it the night before for a stress-free weeknight dinner, a picnic-ready side, or a refreshing option to serve alongside grilled meats or seafood.

Recipe Highlights

• Prep ahead: The chickpeas, celery, and scallions soak up the garlicky, tangy dressing overnight, intensifying the flavors.

• Bright and fresh: Tomatoes, basil, and tender celery leaves are tossed in just before serving for a pop of freshness.

• Cheese makes it special: The shaved Golden Gouda Parmesan ties everything together with creamy, nutty richness.

Ingredients:

3 tablespoons sherry vinegar, more as needed

1 tablespoon Dijon mustard

½ teaspoon maple syrup or honey

Salt and ground black pepper

2 garlic cloves, smashed and peeled

⅓ cup extra-virgin olive oil, more as needed

4 cups cooked or canned chickpeas

4 large or 6 small celery stalks, trimmed (reserve the leaves), and cut into large julienne

2 large scallions, white and pale green parts, thinly sliced on a diagonal

1 to 2 cups loosely packed celery leaves, coarsely chopped

1 pint small tomatoes, halved

¼ cup loosely packed basil leaves, rolled and julienned

2 ounces shaved Marieke Golden Gouda Parmesan

Instructions:

In a large bowl, whisk together vinegar, mustard, maple syrup, and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.

Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery, and scallions. Cover and refrigerate at least 2 hours or overnight.

Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar, and olive oil.

Just before serving, mix celery leaves, tomatoes, and basil into the salad. In a serving bowl, place a layer of greens in the bottom. Add celery mixture, then top with shaved Golden cheese and more black pepper.