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Celery is a bit of a hard sell isn't it? It's easy to use a bit here and there minced into a stew or soup, but it tends to languish on the crudite platter or even in the crisper drawer.
Then there’s always that “kid-friendly” recipe, “ants on a log” where you slather it with peanut butter and decorate with raisin ants. Did anyone actually like this, or was it just me who just ate the raisins off, and then (separately) the peanut butter? 
To add insult to injury, since celery is so often pushed as the “healthy” or “lo-fat” alternative to chips and nuts, it sometimes smacks of deprivation.
Don’t feel deflated! I say, dress it up with an anchovy vinaigrette. The briney, punchy taste of anchovies works wonders on a simple salad comprised of nothing but chilled chopped celery. It’s a surprising combination that’s fresh and crunchy. And light without being too virtuous.
Celery Salad with Anchovy Dressing
- Total Time: 65 minutes
- Yield: 2-4 servings 1x
Description
A fresh and crunchy celery salad dressed with a briny anchovy vinaigrette, perfect for a light and flavorful side dish.
Ingredients
- 10 stalks of celery
- 1/4 cup (60mL) olive oil
- 2-3 anchovy fillets
- Juice of one lemon or 3 tbsp (45 ml) of white wine vinegar
- 2-3 cloves of garlic, minced
- Fresh parsley for garnish
Instructions
- Trim and chop the celery into bite-sized pieces. Place the chopped celery in a bowl and cover with cold water. Allow it to chill in the refrigerator for at least an hour to enhance its crispness.
- To make the vinaigrette, combine the olive oil, anchovy fillets, lemon juice or white wine vinegar, and minced garlic in a bowl. Use an immersion blender or similar equipment to blend the ingredients until smooth and emulsified.
- Drain the chilled celery well to remove excess water, ensuring the dressing will adhere properly.
- Toss the drained celery with the anchovy vinaigrette until well coated.
- Garnish with fresh parsley before serving.
Notes
- Allowing the celery to chill in water for at least an hour before dressing it perks it up, ensuring it will be at its freshest and crispest.
- Make sure to drain it well, or the flavor of your dressing may be diluted.
- This salad is a great way to use up extra celery and pairs well with grilled meats or fish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 14
- Carbohydrates: 5
- Fiber: 2
- Protein: 2
- Cholesterol: 5
If You Liked This Recipe, You’ll Love These
- Mango and Wild Rice Salad
- Celery and Parmesan Salad
- Spring Salad Dressing
- Mango, Mint, and Pea Salad
Frequently Asked Questions
Why soak the celery in cold water before dressing it?
The notes explain that chilling the chopped celery in cold water for at least an hour perks it up so it is at its freshest and crispest when dressed. They also warn to drain it well — excess water will dilute the anchovy vinaigrette.
Will the anchovy dressing taste overwhelmingly fishy?
The article describes anchovies as adding a “briney, punchy” quality to a simple salad of nothing but celery — blending 2–3 fillets with ¼ cup olive oil, lemon juice, and garlic until smooth produces an emulsified dressing where the anchovy flavor reads as savory depth rather than a distinct fish taste.
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