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It takes just 10 minutes to turn the humble celery stalk into an elegant Celery Salad that goes with just about any main course. With tender celery, sweet golden raisins, nuts and cheese all tossed in a bright Dijon kissed citrus dressing, it’s just the right balance of crunch, savory and sweet.
When I need a side that cuts through a heavy meal, like braised short ribs or a rich pasta, this Celery Salad always comes through. And I can make it quickly, another reason that we should never underestimate the modest celery stalk. Slicing it thin and dressing it correctly turns it into a side you’ll be proud to include on any dinner menu.
Table of Contents
Why This Recipe Works
- Slicing on the Bias Minimizes Stringiness: A diagonal, thin slice across the rib breaks down the long, fibrous strings in the celery without needing to manually remove the strings.
- The Dijon-Honey Emulsion: Whisking Dijon mustard and honey with lemon juice creates a stable emulsion with the olive oil to help the dressing cling to every piece of celery instead of pooling in the bowl.
- Variety that Works: Roasted almonds, chewy golden raisins, and shaved Parmesan deliver the essential crunch, chew, and savory sharpness to balance the dressing’s acidity.
Celery Salad Ingredients
- Celery: Choose the inner, tender ribs from the heart of the celery; they’re often milder and less fibrous than the outer ribs.
- Golden Raisins: Use golden raisins over the dark variety if possible. Their lighter sweetness and softer chew are better with celery.
- Almonds: Use roasted and salted almonds. If they’re roasted without salt, either finish the salad with flaky sea salt or add a pinch more salt to the dressing.
- Dijon Mustard: Use a smooth, good quality Dijon. It’s an important flavor component and helps to emulsify the dressing.
- Olive Oil: Use a quality extra-virgin olive oil.
- Parmesan: Buy a block of Parmesan to freshly grate or shave with a vegetable peeler for the best flavor.
How to Make Celery Salad
Make the Dressing: Whisk the lemon juice, mustard, and honey together in a large bowl; then slowly drizzle olive oil in, whisking constantly, until the dressing emulsifies.
Toss and Finish: Add the sliced celery and raisins to the bowl with the dressing and toss well to coat. Transfer to a serving bowl if you like and serve topped with almonds, Parmesan shavings, and fresh parsley.
Pro Tips
- Use the Celery Leaves: Finely chop any small, tender celery leaves from the heart and use them in place of or in addition to the parsley for more celery flavor.
- Chill to Marinate: You can serve this salad right away, but I often chill it for 20 minutes or so to allow the celery to absorb some of the dressing.
- Taste the Honey: If you’re using a boldly flavored honey, use a little less than the recipe calls for to start with and add more to taste. The goal is a gentle sweetness to balance the acid in the dressing, not overpower the other flavors.
Recipe Variations
- Add Zest: Grate 1/2 teaspoon of lemon zest into the dressing before emulsifying for a more aromatic finish.
- Use a Different Nut: Replace the almonds with toasted walnuts or pecans if you like.
- Add Capers for a Dairy-Free Option: A tablespoon of drained, finely chopped capers can replace the Parmesan.
FAQ
This salad pairs nicely with rich, heavy main dishes like roast chicken, grilled steak, or hearty pastas. It has a bright acidity and crunch that cuts through fat and richness.
No, soaking is unnecessary and will dilute the flavor. Just wash the stalks well, and slice them thinly on the bias for the best texture.
For salads, it’s best to slice celery ribs thinly on a sharp diagonal (the bias) to shorten the fibers and avoid stringiness.
You can prep the dressing and chop the celery 4 hours ahead of time, storing them separately; combine and dress the salad no more than 30 minutes before serving.
More simple and elegant salads
Celery Salad with Golden Raisins and Parmesan
Ingredients
For the Dressing
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 2 tablespoons extra virgin olive oil
- fine sea salt and freshly ground black pepper
For the Salad
- 6 medium celery ribs (ideally from the heart of the celery stalk) thinly sliced on the bias (about 2½ cups)
- 2 green onions thinly sliced (white and green parts)
- 2 tablespoons golden raisins
- 1/4 cup roasted and salted almonds coarsely chopped
- 1 ounce Parmesan cheese freshly shaved or finely grated
- 2 tablespoons finely chopped flat-leaf parsley (or tender celery leaves)
Instructions
- In the bottom of a medium salad bowl, whisk together the lemon juice, mustard, and honey until smooth. Slowly drizzle in the olive oil while whisking constantly until emulsified. Season to taste with salt and pepper.
- Add the celery, green onions, and golden raisins to the bowl. Toss well to coat everything evenly with the dressing.
- Divide between 4 individual plates and sprinkle with chopped almonds, parmesan, and parsley or celery leaves. Serve.
Notes
- Scaling for a Crowd: If you ever need to scale this for a crowd (6–8 people), feel free to double the recipe – the proportions are tight and scale cleanly.
- For Crispness: Chill the dressed salad for 20 minutes before serving; the cold temperature tightens the celery’s cell structure, maximizing the crunch.
- To Simplify Cleanup: Whisk the dressing components in a small mason jar with a tightly fitting lid, and then shake until the dressing is fully emulsified.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
