This crisp and refreshing Celery Salad has walnuts, parmesan, and pomegranate arils for a unique salad that’s pretty enough for the holiday table.
If you often find yourself with leftover celery that needs using up, this is a great staple for turning it into a great side dish.
One day I set out to find new celery recipes and I discovered this recipe from Ina Garten.
I’ve changed a few minor things, but overall I discovered something delicious that also fixed my leftover celery problem.
How to Make Celery Salad:
To start, separate and clean a bunch of celery stalks:
Now you want to slice the celery into thin pieces.
I used my food processor for this to make the process really fast, but using a knife is perfectly acceptable too.
For the dressing, zest and juice a meyer lemon:
A regular lemon is fine too, but when I see meyer lemons, I love cooking with them wherever I can.
Add minced shallots and olive oil:
Then add anchovy paste, pepper, and salt:
Whisk for 30 seconds until everything is emulsified:
Pour the dressing all over the sliced celery:
Let the celery sit, and you’ll see that over the next hour, the celery will macerate and the texture will become even better:
Plate the celery with shaved parmesan cheese, parsley leaves, toasted walnuts, and pomegranate seeds:
More Salad Recipes:
For the dressing:
- zest of 1 meyer lemon
- juice of 1 meyer lemon (1/3 cup)
- 1/2 cup extra virgin olive oil
- 1/2 a small shallot minced (2 tbsp)
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 tsp anchovy paste
For the celery salad:
- 1 bunch celery sliced (6 cups)
- 1 cup toasted walnuts
- 1/4 cup shaved parmesan
- 1/4 cup pomegranate arils
- 1/8 cup parsley leaves
- To make the dressing, whisk all the dressing ingredients together for 30 seconds until emulsified.
- Pour the dressing all over the sliced celery and let sit for 1 hour. The celery will macerate and soften slightly.
- Move the celery salad to a serving plate with a slotted spoon (leaving behind any excess liquid), then sprinkle on the toasted walnuts, parmesan, pomegranate seeds, and parsley leaves. Enjoy!
Post updated in December 2018. Originally published November 2015.