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.
- Total Time:
- Servings: 4
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
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.