Description
This Celery Salad is bright, crunchy, and surprisingly satisfying. Made with thinly sliced celery, fresh herbs, a zippy lemon vinaigrette, and a sprinkle of shaved Parmesan or nuts, it’s a simple but elegant side dish that pairs beautifully with grilled meats, soups, or sandwiches.
Ingredients
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6-7 celery stalks, thinly sliced
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1/4 cup fresh parsley, chopped
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1/4 cup celery leaves (from the tops), chopped (optional)
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2 tbsp fresh lemon juice
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1 tbsp olive oil
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1/2 tsp Dijon mustard
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Salt and pepper, to taste
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1/4 cup shaved Parmesan OR chopped toasted almonds/walnuts
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Optional: 2-3 radishes, thinly sliced for color and extra crunch
Instructions
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Prepare the Celery:
Slice celery stalks thinly on the diagonal. Include some of the leafy tops if you like—they add great flavor. -
Make the Dressing:
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper. -
Toss the Salad:
In a large bowl, combine sliced celery, parsley, and celery leaves. Pour dressing over and toss to coat evenly. -
Add Toppings & Serve:
Sprinkle with shaved Parmesan or nuts and sliced radishes if using. Serve immediately or chill for 10–15 minutes to let the flavors meld.
Notes
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Add thinly sliced fennel or apple for a sweet twist.
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This salad holds up well for a few hours—great for prepping ahead.
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Make it vegan by using nuts instead of cheese.