Rating: 2.86 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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

Everyday Food, December 2005

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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Reviews (2)

7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
07/26/2011
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?
Rating: Unrated
02/18/2011
Different. Pretty on the table. I made this for a dinner party and was surprised at how well it went over. Fresh!