I love recipes that make celery the star of the show. Most commonly used chopped and sauteed to start a number of dishes or as a dipper on a crudité platter, celery really can liven up a variety of other dishes with its crisp bite, fresh taste and nice shade of green. This salad was a lovely side dish next to a simple roast chicken and roasted garlic mashed potatoes.

I had limes on hand so I used 1 teaspoon of zest and 2 tablespoons of juice; the celery measured in at 4 cups, I used toasted hazelnuts here, and for the greens portion of this salad I used 2 cups of frisée and 2 cups of radicchio both torn into bite-sized pieces.

I liked the combination of colors in this salad and the crunchiness of everything. This salad served 4 people nicely. This is a side dish that is so simple, but for me, that is what makes it so memorable.