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Crisp Celery Salad


Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.

  • Prep:
  • 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


  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.

Cook's Notes

If your celery bunch comes without leaves, substitute 1/2 cup torn parsley leaves.

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