Celery Salad with Golden Raisins and Parmesan

Turn humble celery into an elegant side. Crisp celery, sweet raisins, and almonds tossed in a bright lemon-Dijon dressing. Ready in 10 minutes.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: baby shower, date night, dinner party, Mother's Day, vegetarian

Servings: people

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)

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.

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.

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