Simplest Celery Salad Ever

Celery, often languishing at the back of the fridge, needs a shout out. I love it. I use it not only when making stocks or garnishing a caesar, but add it to many salads for extra crunch and for its delicate perfume. It’s loaded with vitamins and is a welcome food in sickness or in health.

Lately, I’ve been using it as a solo ingredient in salad, slicing it fine with the aid of a mandoline – the slicer not the musical instrument.

Add half a lemon peel, chopped fine, and make a lemon-mustard vinaigrette.
I toss in some chopped curly parsley – that other culinary foot soldier – and toss with vinaigrette.
Absolutely delicious. If you want to add protein, I’ve also enjoyed this with the addition of tuna or crab.
Give celery its due.

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