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Under 30 Minutes

Crisp Celery Salad

Look for a bunch of celery with the leaves intact so you can use them in the salad. If your bunch comes without leaves, substitute 1/2 cup torn parsley leaves.

  • Prep:
  • Total Time:
  • Servings: 4
Crisp Celery Salad

Source: Everyday Food, December 2005


  • 2 tablespoons fresh lemon juice
  • 4 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • 5 celery stalks, ends trimmed, peeled, and sliced 1/2 inch thick diagonally
  • 1 cup torn celery leaves


  1. In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add celery and celery leaves; toss to combine. Serve at room temperature or chilled.

Reviews (2)

  • KitchenRa 26 Jul, 2011

    i love fresh, crisp celery ,and so this recipe held promise, but the dressing is extremely sour. I added more olive oil to smooth it out. Also, diced figs and heirloom tomatoes to sweeten the mix. Is the recipe meant to be four teaspoons of lemon juice and two tablespoons of olive oil?

  • Igby 18 Feb, 2011

    Different. Pretty on the table. I made this for a dinner party and was surprised at how well it went over. Fresh!

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