Chef Lou’s Celery, Parmesan, Blue and Toasted Walnut Salad
½ Cup Walnuts
2 cups julienne celery
1 cup thinly sliced red onion
1/3 cup chopped parmesan cheese
1/3 cup blue cheese, crumbled
5-7 tablespoons Olive Oil
Juice from 2 lemons
Salt & Coarse ground Black Pepper, to taste
8 Romaine Lettuce Leaves
4 slices Italian bread toasted
Place walnuts on a baking sheet and toast in the oven until they are lightly golden, 3-5 minutes. Cool, then chop coarsely.
Transfer to a bowl.
Add remaining ingredients.
Serve on romaine leaves with toast.