I was intrigued by Tasting Table’s email about a celery centered salad so I made it and I loved it! I’ve now made this salad multiple times as a side dish or a first course for dinner parties. It’s cheap, easy, and people are always awed at celery’s ability to take center stage. I realize lemon-dijon seems so overplayed with green bean salads but with celery, the flavor combination seems fresh and new again. The key to this salad is seasoning it well with salt and using a mandoline to slice the celery thinly and evenly. Give it a shot for a refreshing, summer salad.
Celery Salad with Lemon-Dijon Vinaigrette
Recipe adapted from Richard Reddington, Redd Wood, Yountville, CA
Yield: 4 servings
• 3 tablespoons extra-virgin olive oil
• Zest and juice of 1 lemon
• ½ teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 celery stalks, thinly sliced into crescents (using a mandoline)
• about 1 cup small yellow celery leaves (use all possible leaves from the stalks)
• 1 cup flat-leaf parsley leaves, roughly torn
Combine olive oil, lemon zest, lemon juice, dijon mustard, salt and pepper in a small bowl. Pour over celery crescents, leaves and parsley. Toss and taste for seasoning.