I first had celery salad at a restaurant where they served it as a side to roast chicken, and I spent more time eating the salad than the bird. Thinly sliced celery hearts dressed with olive oil, lemon zest, lemon juice, minced shallots, celery seed, celery salt, and anchovy paste. Shaved Parmesan and toasted walnuts on top.
You taste the anchovy paste without knowing what it is. Half a teaspoon dissolved into the dressing creates a savoury depth that makes the celery taste more like itself. People who say they do not like anchovies eat this without complaint. One of my favourite things we make when the weather finally turns.
Tips for Making Celery and Parmesan Salad
Slice the celery thin
Use the hearts, not the outer stalks. The hearts are paler, more tender, and less stringy. Slice on a bias as thin as you can manage. 
Five cups of thinly sliced celery sounds like a lot but it compresses once dressed.
Toast the walnuts
Two-thirds of a cup of walnuts, toasted in a dry pan or oven until fragrant. They should be golden, not dark.
Toast them before starting the dressing. They burn quickly if you forget about them.
Celery and Parmesan Salad
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
This vibrant salad celebrates celery with a zesty lemon-anchovy dressing and crunchy walnuts. A perfect side for any occasion.
Ingredients
- 1/2 cups (118 ml) olive oil
- 2 tsp grated lemon zest
- 1/4 cups plus 1 tbsp (74 ml) freshly squeezed lemon juice
- 2 tbsp minced shallots
- 1 tsp celery seed
- 1/2 tsp celery salt
- 1/2 tsp anchovy paste
- Kosher salt
- freshly ground black pepper
- 5 cups (1183 ml) thinly sliced celery hearts
- 4 ounce (113 g) Parmesan cheese
- 2/3 cups (148 ml) toasted walnuts
- Whole flat-leaf parsley leaves
Instructions
- Whisk together olive oil, lemon zest, 1/4 cup lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper.
- Place celery in a mixing bowl and toss with 1 tablespoon lemon juice and 1/2 teaspoon salt.
- Add enough dressing to moisten the celery.
- Cover and refrigerate for at least 1 hour.
- Arrange celery on a platter.
- Shave Parmesan cheese onto the celery using a vegetable peeler.
- Sprinkle with walnuts, parsley leaves, salt, and pepper.
- Serve immediately.
Notes
- For a milder flavor, reduce the anchovy paste to 1/4 teaspoon.
- Toasted pecans or almonds can be used in place of walnuts.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the celery may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 10 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.25 cups
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
What does anchovy paste do in this dressing?
It dissolves into the olive oil and lemon and creates a savoury, umami background flavour. You will not taste fish. If you truly cannot use anchovies, add a teaspoon of soy sauce instead.
What is celery seed?
Dried seeds from the celery plant. They have a concentrated celery flavour that reinforces the fresh celery in the salad. Available in the spice aisle. A small amount goes a long way.
Can I make the dressing ahead?
Yes. The dressing keeps for up to three days in the fridge. Dress the celery just before serving so it stays crisp. Once dressed, the salad softens within an hour.
